When do you add the poatoes and carrots to pot roast in ovens?

Here's why:

* Potatoes and carrots cook much faster than pot roast: Adding them earlier could result in mushy potatoes and overcooked carrots while the roast is still tough.

* Flavor: By adding them later, the vegetables absorb the delicious juices and flavors from the pot roast, creating a flavorful and aromatic dish.

Here's a general guideline:

1. Brown the pot roast in a Dutch oven or roasting pan.

2. Add your onions, garlic, and other aromatics to the pot.

3. Add the liquid (broth, wine, or water) and bring to a simmer.

4. Cover the pot and cook the roast for 2-3 hours, or until it's nearly tender.

5. Add the potatoes and carrots to the pot during the last hour of cooking.

6. Continue cooking until the vegetables are tender and the roast is fork-tender.

Note: You can adjust the timing slightly depending on the size and thickness of your roast, the type of potatoes you use, and your personal preference for the texture of the vegetables.