Ever Marinate a Pot Roast in Vinegar?
I made a recipe from Fine Cooking Comfort Foods magazine, which called for marinating pot roast in balsamic vinegar and herbs for 24 hours.
Now, was it a coincidence that this particular roast was especially tasty, or can marinating in vinegar improve the flavor & texture of a large hunk of beef?
It can, but for a large piece, it needs more like 72 hours. As someone suggested, read up on saurbraten, for the fundamental approach.
Yes, all the time, bot just beef, but pork as well. Usually I add some red wine (not for the pork), garlic, rosemary and Thyme as well. If you marinate it for a few days, you could compare it with Sauerbraten - as the other have said. However it obviously won't taste like that. Marinating it for 24 hrs or so will however produce a nice roast nevertheless.