Will my slow cooked potatoes be done?

My last (also my first) roast, I had a beef joint, some seasoning and some BBQ sauce. I cooked at ~90C (194F) for 8 hours and added the Maris Piper + carrots about half way through but I noticed that while the beef was lovely, the veg especially the potatoes, were a little on the al dente side. My second attempt has gone on today, but this time I'm putting in all the potatoes and veg at the same time as the beef, cooking for 8hrs at the same temp. There is more liquid in today also in the form of beef stock. My question is do the potatoes need to reach a higher temperature to ensure they are softer and not al dente or will the increase in cooking time actually achieve the desired softer result? Side question: If indeed I do raise the temperature, will this negatively impact the beef? It's been seared and seasoned. submitted by /u/Mysterious_Gear_268