"Scott" > ha scritto nel messaggio
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> 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?

All of the above. My sincere advice is to choose a recipe and follow it the
first time, whatever it says. Next time play with it if you thought there
was something not right. If recipe 1 has too much wine, choose another
recipe. Someone tested that recipe over and over and decided that was the
ingredient list that worked. You can certainly disagree, but don't be one
of those that says: "it's coq au vin, but I left out the salt pork and used
only one cup of wine because it was just too much, you know?" I bet there
are 10,000 versions of pot roast on the internet alone.