I stumbled on this handy recipe while looking for the correct temp and time for a chuck roast.
I used the vinegar suggestions from Our Everyday Life in that chuck roast (pictured above). Brynne Chandler suggests
Add enough vinegar to the pot roast to just cover its bottom and maybe 1/4 inch of the sides. The amount doesn’t have to be exact, but about a cup of liquid for a 4-pound roast is about right. You can use any type of vinegar including white, sherry or flavored vinegar like raspberry, but the milder and deeper flavor of balsamic vinegar works especially well. If you prefer a less tangy result, mix the vinegar with water, broth or wine.
Of course I chose VIne St. Vinegar Raw, Organic Apple Cider Vinegar + Garlic infusion. The flavor was great!