Wash and dry your potatoes. i use boilers like these baby Peruvian Purples and Fingerlings. I cook them with the skin, they taste better, have more vitamins, and they don't fall apart easily with the peel on.
Trim the ends off your carrots and cut in half. With the newer types of carrots available today I don't peel them unless they are huge and the peel is bitter. These are thin and the peel is sweet. Just like the potatoes, the carrots peel has more vitamins, and they don't fall apart easily with the peel still on.
If you have any other root vegetables you want to use, peel them and cut into large pieces now.
At the two hour point in the meats simmering, add the potatoes, carrots, and other root vegetables to the pot. If you plan to use beets you must cook them separately, or else everything will turn a dark red/brown and taste like beets.
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