Here's the recipe from Le Creuset, "Herbed roast beef with oven browned potatoes": http://cookware.lecreuset.com/cookwar...
My first question: why should the potatoes be cooked until just barely cooked and then put in the pot with the roast 1/2 hour before it's done? Haven't made a lot of roasts but when I do I put onions, potatoes (quartered usually) and carrots underneath the roast (beef or chicken) and they've come out fine.
Second question: since I couldn't find a 4-5 lb eye of the round, I bought 2 that are both around 2.75 lbs. Going to put them side-by-side in my big french oven. I assume these will take about an hour to roast. If I cut my potatoes in the smallish size pieces shown in the photo, shouldn't they come out all right in the pot the entire time?