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Cheryl[_3_]

On 8/20/2012 9:57 PM, wrote:
> On Aug 20, 9:12 pm, (Steve Pope) wrote:
>
>>
>> The idea is similar to when you make vegetable stock. The solid
>> portions are discarded because, after two or three hours of cooking
>> all the flavor has gone into the liquid.
>
>
> The reverse also happens. The flavor of the meat goes into the
> vegetables. Unless you're making a clear stock, it's silly to throw
> out the vegetables only to replace them with new ones.
>
Fine if you want beef flavored veggies. But if you want veggie flavored
veggies, the ones cooked with the pot roast aren't those anymore.

And the potatoes can become just starchy when the potato flavor is
cooked out. I prefer fresh mashed or roasted with pot roast.