When making pot roast, be selective with your vegetables to prevent mush. Root vegetables excel, but add them at the right time for optimal texture.
Potatoes like Yukon Gold hold their shape during long cooking. Avoid baby carrots; choose thick-cut carrots for a better outcome.
For varied vegetables, group them by cooking time to streamline the process. Onions and garlic can go in early for flavor, while delicate veggies must be added last.
Avoid overcooking by timing ingredient additions properly. Only add tender vegetables like peas or zucchini towards the end of the cooking process.
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