{"id":1233,"date":"2008-12-19T19:52:08","date_gmt":"2008-12-19T23:52:08","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=1233"},"modified":"2008-12-20T00:19:19","modified_gmt":"2008-12-20T04:19:19","slug":"pot-roast-with-balsamic-vinegar%e7%89%9b%e8%82%89%e3%81%ae%e3%83%90%e3%83%ab%e3%82%b5%e3%83%9f%e3%82%b3%e9%85%a2%e7%85%ae%e8%be%bc%e3%81%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=1233&lang=en","title":{"rendered":"Pot Roast with Balsamic Vinegar
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Pot Roast with Balsamic Vinegar<\/strong>
\nDinner December 29, 2008<\/em><\/p>\n

A couple of pounds of beef chuck roast was cooked with mushrooms, onions, and a bay leaf in water, white wine, balsamic vinegar, soy sauce, and sugar. I cooked slow for several hours. It was very flavorful. I really liked the balsamic flavor. The meat turned out super tender. No knife required.<\/p>\n

Please help us promote our blog by clicking on the following button. Thank you.<\/p>\n

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Pot Roast with Balsamic Vinegar Dinner December 29, 2008 A couple of pounds of beef chuck roast was cooked with mushrooms, onions, and a bay leaf in water, white wine, balsamic vinegar, soy sauce, and sugar. I cooked slow for several hours. It was very flavorful. I really liked the balsamic flavor. The meat turned […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3],"tags":[],"class_list":["post-1233","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1233","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1233"}],"version-history":[{"count":12,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1233\/revisions"}],"predecessor-version":[{"id":1249,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1233\/revisions\/1249"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1233"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1233"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1233"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}