Place potatoes in a pot, cover with water. Bring to a boil, and cook for about 10 minutes, or until tender. If you would like a more creamy potato salad, cook potatoes longer.
Drain, set aside to cool.
Place the olive oil in a deep skillet, heat on medium-high. Add onion, cook until browned. Add vinegar, salt, pepper to pan. Bring to a boil, then add potatoes and parsley. Stir to combine. Serve
If you would like this salad cold, chill, then serve.
Garnish with bacon and more parsley if desired.
Place the chopped egetables into the crockpot. Rinse the meat and pat dry with paper towels. Salt and pepper the beef
In a large, heavy bottomed skillet, heat olive oil at medium heat. Add beef, brown on all sides. Add garlic and cook for one minute. Season with salt and pepper. Remove the beef and add to the crockpot on top the vegetables.
Turn skillet back up to medium heat. add butter, melt. Add beef broth, Redstone 18 year Traditional balsamic, Redstone I Love Garlic spice blend, salt and pepper, rootbeer, tomato paste, sugar, soy sauce, and thyme. Using a wooden spoon, stir the liquids as well as scraping the bottom of the pan. Bring to a boil, allow to boil for 2 minutes. Lower heat and simmer for 10 minutes. Season with salt and pepper to taste. Add cornstarch and water and stir together
Pour broth mixture into crockpot over vegetables. Add bay leaves and cook on high for 4 - 6 hours or low 6 - 9 hours.