Scott wrote:
> I'm making pot roast (chuck roast) for the 1st time this weekend. I seen
> some recipes that call for broth and red wine and even one recipe uses
> nothing but red wine (I think that's way too much wine.) I think I'm
> going to use about 3:1 ratio of broth and wine. My question is does the
> wine just add flavor or does it also help in breaking down the meat?


I usually use red wine for both pot roast and stew, with
lots of onion
and usually green or red pepper for flavor. The juices from
the meat
combine with the wine and you barely taste the wine at all.

The acid in the wine does help to tenderize, but the main
effect
comes from the long, slow cooking,

gloria p