Kent wrote:
> "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
>
If he cuts the chuck roast into chunks, is it technically still pot roast?
I'd just brown the whole roast and proceed from there.

Jill