How long to bake small red potatoes and baby carrots....

[Jerod Broussard]

I have 4 chuck roasts I just took out the Pit Barrel (I guess they are about medium with a great bark). Going to low and slow all night to allow them to make a good gravy with onions and bell peppers. Preacher in town.

How long should cook the potatoes and carrots that I add in with the roasts? I don't want them to sit in all that and turn to mush overnight. We usually don't care, but cooking for other folks, I like things to be more optimal.

[Huskee]

Since no one else has offered advice I'll jump in and say I've never timed them in this manner. I've just added them on an all day crock pot cook, and eaten them when it was dinner time. They seem to hold up well, for my tastes anyway. Carrots turn to mush but I accept that as part of that method I guess. If you like them more firm I would just delay adding them.

I'm sure Strat50, Ernest, Karon Adams and smarkley would have some more precise tips to learn both of us.

[Jerod Broussard]

Thanks. I think I might add them about 5 hours before consuming.

[Ernest]

5 hours will be too long. What's the temp on the PBC?
You could always fish em out.
Red do well in braise but that's too long.

[Dewesq55]

Potatoes only need to cook about an hour if they are whole. Less if cut up. About the same for carrots.

[Strat50]

How long you cook these pots and carrots will depend on the cooking temp. If left whole, and the carrots are large chunks(recommended) try this. 350 for about an hour. 325 for an hour and a half. 300 for 2 hours. As you mentioned using red potatoes which are "waxy," they stand up to long cooks much better than russets would. If your meat is cooked the way you like, but the pots and carrots aren't, remove the meat and hold while you finish the veggies with a hotter method. My favorite way of doing this type of cook is to roast the veggies away from the meat, then, when they are cooked, combine and simmer with some of the drippings or stock. This way, everything will hold up well in a long cook. Even if the veggies are done early, just put 'em in the fridge till your ready to cook them the rest of the way. This will soften the crust you made on the skin(s) and release more flavor too. I hope this helps.

[Jerod Broussard]

Thanks guys. I got a better idea of what to do.

[DWCowles]

Well where is the pics of the chucks and taters?

[Mitrakas]

I have done some really long (6+ hours) braises in the oven for bone in leg of lamb and add the potatoes, carrots, onioins, fennel, all the veggies for the entire cook, and the veggies cook perfectly and don't blow up. i think the reason is that the cooking temp of the braise is around 250-275 degrees. if you keep that temp low enough they cook slowly and hold their shape.

[Potkettleblack]

Man, you could have done the SV carrots like before, with a sugar in there to glaze em. Then waxy pots in with the chuck, and candy carrots over the top while plating for textural and flavor contrast and presentation.

But in JB I trust. It's gonna be good.