jmcquown wrote:
> 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

I thought about cutting it up in chucks but I settle on just cutting it
in half and brown all sides in veg oil, add sliced onion, baby carrots
and then add just enough liquid to cover half way.