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Questions re: potatoes in pot roast recipe

Thanks4Food Feb 12, 2012 03:39 PM

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?


  1. gingershelley Feb 12, 2012 04:24 PM

    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....

    1. g
      GH1618 Feb 12, 2012 04:12 PM

      It's merely a question of control. It is more difficult to get the potatoes to the optimal doneness when they are put in with the roast.

      1 Reply
      1. re: GH1618
        smtucker Feb 12, 2012 04:20 PM

        I also find that the potatoes soak up the "sauce" and the pot roast doesn't cook properly either. I prefer to keep my potatoes separate since day 2, I might want my pot roast with noodles or polenta. I like to keep my options open.

      2. hotoynoodle Feb 12, 2012 03:44 PM

        20 minutes per pound seems too long to me, but i prefer rare meat. rare to me is internal temp of 120, not 130 as indicated in the recipe.

        i think yhou'd be fine using uncooked potatoes in this and saving yourself another pot to wash. :)

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