Mirepoix is often added during the last part of the roasting time to flavor the roast and to add extra flavor to the pan juices.
Many chefs feel, however, that the mirepoix adds little flavor, if any, to the roast and that it is actually harmful because the moisture of the vegetables creates steam around the roast. Mirepoix can be more easily added when the gravy is being made. If no gravy or juice is to be served, there may be no need for mirepoix at all.
The use of mirepoix is more important for white meats—veal and pork—which, because they are usually cooked well done, lose more juices and need a good gravy or jus to give them moistness and flavor.
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