"Steve Pope" > wrote in message
...
> Cheryl > wrote:
>
>>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.
>
> I agree a boiled-out potato is just a long-chain starch matrix.
>
> In my lexicon potatoes don't even go into pot roast. (Except
> towards the end, to achieve a sort of stew.) The operative
> pot roast vegetables are carrots and onions. These cook down,
> and if you don't want to toss them (which is what I do), you
> can incorporate them into a sort of reduction where they can add
> if all goes right a sort of gelatin texture.
>
> Do they absorb meat flavor? Maybe, some. They also absorb
> each other's flavor, and the meat absorbs their flavor.
>
> In my culinary opinion they are primarily glop at the end of
> it all and are best tossed.
I add the onions in the beginning. I add the carrots and potatoes at the
end. I added more onions to the veggies that I didn't cook with the roast.
I didn't have enough room in the one pot to do them all. I had to cook the
separate veggies for about an hour longer.