I made a meat and veg casserole, with potato, carrots and sweet potato diced into approx half inch cubes.
I included a jar of masterfoods Cooking Sauce...
... and about a cup of beef stock, and about a cup of water.
I baked it in the oven for 90mins, and when I dished it out and began eating it, I found that the vegies were still a little bit hard and not as tender as I would have thought for such a long cooking time at 180C.
Now if I had boiled these vegies in a pan of water for 90mins, there would be nothing left of them... especially the potato, so what do you think went wrong.