Already flavorful chuck roast gets a tangy, complex, umami boost with balsamic vinegar and fresh and dried mushrooms. Recipe below.

FOR AS MUCH AS WE LOVE MEAT, it plays a surprisingly non-starring role in our weeknight dinners. There may be the occasional braised chicken thigh or pan-seared pork chop, but more often, meat is a flavoring device. A little Italian sausage in a pasta sauce—a half pound stretched across four servings (two dinners). Some ground lamb with white beans and kale. A scattering of pepperoni slices on a takeout pizza. Continue reading “Balsamic vinegar puts the tang in Tangy Beef Pot Roast with Mushrooms” →