when i made my pot roast i noticed my potatoes are a little mushy and not brown? I add them after i put the meat in before it goes in the oven. Is it possible its bec. to much water in roasting pan ... I used one that is enamel speckled with lid (dont have a dutch oven). Or should i have added it later and not in the beginning? THX. OR maybe thats the way they are suppose to be?Oh,carrots seemed ok.
Pot Roast
- Thread starter mumu
- Start date
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It sounds like your potatoes are fine. Cooking them in a roaster with a lid in the presence of water, the potatoes are not likely to brown much, if at all.
Andy M.
Certified Pretend Chef
When you cook potatoes with pot roast, you don't add them until the last half hour or so if cooking. You can't get browned potatoes in a pot roast.
Roasted potatoes would go in the roasting pan with a roasting chicken, pork or beef roast. The higher temps, sitting in the fat from the roast and the open [an will give you roast potatoes.
Roasted potatoes would go in the roasting pan with a roasting chicken, pork or beef roast. The higher temps, sitting in the fat from the roast and the open [an will give you roast potatoes.
CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Ditto on browning potatoes in a pot roast. Just isn't gonna happen.
Rocklobster
Master Chef
If you want them browned, once they are done, fish them out and broil them up on a cookie sheet while you are getting everything else ready. Remember what Andy said, don't put them in too early.
Aunt Bea
Master Chef
I would use less liquid and make sure that the potatoes touch the side of the pan. I use a big old cast aluminum pan and the potatoes always get brown scorch marks on the side that touches the pan. I start with about a cup of liquid and when the roast is finished the liquid is gone, only the fat from the roast remains. I remove the meat and veg then make gravy from the drippings. In our family we used to fight over the scorched potatoes so mom always made sure the outside edge of the pan was ringed with them. 
Andy M.
Certified Pretend Chef
A pot roast is a braised dish. Meat in a closed container with liquid and seasonings. It may be cooked on the stove top or in the oven.
