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?


Im no chemist but i think how you cook the meat has more to do with it
than what you cook the meat in, i wouldn't spend 15 dollars on a bottle
of Borolo but i have braised a pot roast in a nice burgundy to very good
effect.

Braising a pot roast in water or stock will make a very nice roast,
using wine only improves it.
--
JL