One more question about CI's Pot Roast
Oh my it was good. After making most every meat dish in the Crockpot, that carmelization with the roast and mirepoix was really something.
My vegetables, roasted separately, were a little underdone--but my husband had two servings anyway. After dinner, I put the leftover meat in one dish, most of the leftover pan juices/mirepoix in another small dish and then dumped the rest of the vegetables (I made quite a lot) in the roasting pan with the meat fat and remaining mirepoix. Added a little beef broth and cooked it up a bit just to see what would happen. I didn't completely cook them--I'll wait till tomorrow night--but they look terrific now. (I have to admit that I like my pot roast veggies to have the flavor of the meat.)
So here's what I'm wondering: if I had put the potatoes, carrots, and onions in with the meat while it was roasting, would they have soaked up the broth and wine so that there wouldn't be enough to do the reduction at the end? And, more importantly, would the terrific-tasting carmelization magic still have taken place? As much as I'd love to throw everything into one pot, I don't want to lose the flavor of the original recipe.