I do the same as dacloster. i cook roast on 180 too. Take the meat out when it is done, wrap in foil or cover with something. Turn the oven up to max temp and give the vegies 10-15 min longer. Make sure the veg aren't not touching each other.

Mum makes a cracker roast. Cooks on 180. No parboiling. Puts potato and pumpkin in 1.5hrs before meat due to be cooked. She has a better oven than me though.......

It's hard to overcook roast veg. Longer is better!

On the topic of roast my mum makes a pureed parsnip dish with breadcrums on top. I wasn't reallly a fan of parsnip until i had this, it is DIVINE!!! We call it parsnip puff!

Boil parsnips, (maybe 4) mash, add 2 eggs, 1/2 C cream, knob of butter, grating of fresh nutmeg, salt and pepper to taste. Put in a dish and cover with a breadcrumb and melted butter mix. Pop in oven to heat up and brown 20 min before roast ready.