Questions re: potatoes in pot roast recipe
Here's the recipe from Le Creuset, "Herbed roast beef with oven browned potatoes": http://cookware.lecreuset.com/cookwar...
My first question: why should the potatoes be cooked until just barely cooked and then put in the pot with the roast 1/2 hour before it's done? Haven't made a lot of roasts but when I do I put onions, potatoes (quartered usually) and carrots underneath the roast (beef or chicken) and they've come out fine.
Second question: since I couldn't find a 4-5 lb eye of the round, I bought 2 that are both around 2.75 lbs. Going to put them side-by-side in my big french oven. I assume these will take about an hour to roast. If I cut my potatoes in the smallish size pieces shown in the photo, shouldn't they come out all right in the pot the entire time?
This is NOT a 'pot roast" but instead a slow roasted rare roast? You don't have enough moisture to ensure that your potatoes will be creamy inside and browned outside, so they have you cook ahead and add to the pan for flavoring and browning them. You are making a Roast, not a 'pot roast', which has lots of liquid with a tougher cut of beef, where the veggies can cook in the liquid, and when it cooks down, will then glaze and brown near the end.
If you are unsure of the distinctions, why not follow the recipe as written the first time, then experiment later on another go.
I find it a little funny in the recipe, for the temp. given, that the 'model' roast in the photo is so browned and caramelized - I would not expect this without either pre-browning ahead (then a lower temp to cook ) to achieve rare results shown, or that you would have to brown at a high blast heat at end to get that look.
I would look on here for the CI method, as I don't think your issue will be your potatoes (what they suggest will work for those) - it is your roasts I am worried about coming out how you want....