Joseph wrote on Wed, 02 Apr 2008 11:14:19 -0800:

JL> 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?

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

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

Quite true, I'd say but I don't think the advice that you should
use the same wine that you are going to drink has much truth. On
the other hand, jug red might not be a good idea.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not