Vinegar-marinated pot roast from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 743) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef rump roast for beef chuck. Marinate 1-3 days.

  • stef_iuirt1 on May 18, 2026

    I made this with a chuck roast from Butcher Box, and I picked this recipe because of the use of vinegar. A previous BB chuck roast had a nasty smell so I was trying to avoid that. The spices in this really helped. Also I only marinated 2 hours, and made several substitutions. Had sangria we needed to use up. I did have the juniper berries. And I braised it in the instant pot for ~45 minutes. Worked well enough.

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