Roots and tubers

Waxy-type potatoes like Yukon Gold will still hold their shape after eight hours; russet, or Idaho, potatoes will tend to break down but will absorb more of the flavor of the sauce or broth they’re cooked in. Chunks of sweet potatoes will become very soft, and will not hold their shape well unless they’re being cooked in a very liquid mixture (though they’re excellent for sweetening and thickening purposes). Turnips cut into chunks will just barely hold their shape after eight hours. Carrots that are about the thickness of your thumb at the thick end will cook perfectly in eight hours—still with a little bite; cut them smaller and layer them in the bottom of the pot or make sure they’re well covered by liquid if you want them quite soft.