"Scott" > wrote in message
...
> 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?
>
>
Whatever recipe you do, brown the roast before you put in the wine-stock
mixture.
Find a good recipe and follow it. I'd cut the chuck into 2" chunks and brown
in bacon fat, and braise 3-4 hours gently until the meat reaches the
fall-apart stage. I think this is almost the best part of the cow. For us it
competes with standing rib roast.

Kent