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T[_1_]

In article >,
says...
> 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?
> Wine does both. However, chuck gets very tender with long slow cooking
> anyway so the real benefit is taste Whatever you do, don't buy that
> stuff at the grocery store called "cooking wine". It's bad wine with a lot
> of salt added. You should have no problem picking up an inexpensive table
> wine to use. (I think your ratio is fine.)
>
> Jill
>
>

Exactly. Use a wine that you like. That's the Julia Child method and it
allows you to have a nice drink while cooking.