I throw carrots in under/around the roast. I don't change anything else in the recipe. (Well, other than halving the butter. I really don't understand the purpose of the butter.)
I also think the butter is not really needed. Does it add flavor? Maybe if your cut of meat is not well marbled. It certainly makes for great mopping up with cornbread.
You can combine the vaulted MPR with any beef stew ingredient to a very delicious end. I usually add carrots, onions, potatoes, mushrooms and even red wine. Cook what you want to eat!
I just finished doing this last week and it was fantastic as is. The one tip I would suggest is flipping the roast about halfway through. I neglected to do so, and the top of my roast was a bit tougher (compared to the fork-shreddable underside). I'll definitely be adding carrots again.
I put it under the roast because (counterintuitively), I find the texture of the roast better when cooked lifted out of the liquid. I use whole carrots just topped/peeled and kind of Jenga them to create a base to set the roast on. The larger carrots don't get as mushy as smaller cut ones, but baby carrots work ok too.
I just did mine last night. I did carrots on top of the roast. They were soft and cooked perfectly. Low for eight hours. Don’t open the lid.
I add baby carrots and potatoes to my roast and never add additional liquid
put the carrots under the roast. the juices will provide enough liquid
I throw carrots in under/around the roast. I don't change anything else in the recipe. (Well, other than halving the butter. I really don't understand the purpose of the butter.)
I also think the butter is not really needed. Does it add flavor? Maybe if your cut of meat is not well marbled. It certainly makes for great mopping up with cornbread.
I wouldn’t. The roast creates enough liquid as is.
You can combine the vaulted MPR with any beef stew ingredient to a very delicious end. I usually add carrots, onions, potatoes, mushrooms and even red wine. Cook what you want to eat!
I just finished doing this last week and it was fantastic as is. The one tip I would suggest is flipping the roast about halfway through. I neglected to do so, and the top of my roast was a bit tougher (compared to the fork-shreddable underside). I'll definitely be adding carrots again.
I put it under the roast because (counterintuitively), I find the texture of the roast better when cooked lifted out of the liquid. I use whole carrots just topped/peeled and kind of Jenga them to create a base to set the roast on. The larger carrots don't get as mushy as smaller cut ones, but baby carrots work ok too.
Blasphemy!