"sueb" > wrote in message
...
On Apr 2, 9:07 am, 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 don't know either way, but it does improve the flavor of the
results. And I use a 50-50 mix.

Susan B.
>
>
I think at least a 50-50 mix. 3-1 wine/stock is frequent in our braising
events.

Kent