Tangy Roast Beef

Did you know May is national vinegar month?  Yeah, neither did I.  But it is and that’s great because I was just thinking about posting about cooking with vinegar.  I use it almost daily.  It is so versatile and really brightens the flavors in any food.  I just discovered a wonderful Red Wine-Pomegranate vinegar.  I use it in salads, mixed with a bit of garlic and basil.  No need for oils, so full of flavor and bite.

Malt vinegar is great with fried foods, cuts the grease and enhances the flavors.  Red wine vinegar in soups brings out the individual vegetable flavors.  Rice vinegars are a must in any Asian inspired dishes.  It is perfect for marinades,adding flavor and easily tenderizing meats.  The list is endless.  And if you want to reduce salt, vinegar will add enough flavor to your vegetables and meats to help you put down the shaker.

Here’s an update to an old favorite using vinegar:

Slow-Cooker Tangy Roast Beef w/Potatoes & Carrots

  • 2 to 3 lbs boneless chuck roast
  • ½ cup red wine vinegar
  • ¼ cup water
  • 1 tsp salt
  • ½ tsp pepper
  • 1 bay leaf
  • 1 onion, quartered
  • 4 red potatoes, halved
  • 4 carrots, peeled & quartered


In order, place items in Slow-Cooker. Cook according to manufacturer’s directions (usually 8-10 hours on low).