On Thu, 21 Aug 2014 21:03:25 -0700, "Julie Bove"
> wrote:

>I wouldn't think this would matter but it sure seems to in terms of the
>finished texture. My mom did the old standard pot roast with Lipton's onion
>soup mix, carrot sticks and chunks of Russet potatoes. The carrots were
>always my favorite part of that dish. They were still pretty crunchy.
>
>When I started making pot roast, I used the soup mix once or twice but
>really it has crap in it that I won't want to be eating so I just use real
>onions. I also usually use red potatoes as my husband prefers those and I
>was using baby carrots which went to mush. I also saw some recipes that
>called for the carrots to be cut in slices or chunks. And those turned to
>mush.
>
>This last time, I found a good deal on precut carrot sticks at Target so I
>bought three bags and tossed them in. OMG! The texture is perfect despite
>them having roasted for hours. They are still nicely crunchy. Not as
>crunchy as raw of course but perfect. For me anyway.
>
>So assuming that you roast carrots... How do you cut them?

As is typical whatever you write seriously lacks clarity... roasted
vegetables are NOT the same as *pot* roasted vegetables... you want to
try again? I am 100% positive that Julie Bove has never graduated
from high school, never received a GED, most likely dropped out of
school at 15.