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?

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.

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

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 usually use red wine for both pot roast and stew, with
lots of onion
and usually green or red pepper for flavor. The juices from
the meat
combine with the wine and you barely taste the wine at all.

The acid in the wine does help to tenderize, but the main
effect
comes from the long, slow cooking,

gloria p

jmcquown wrote:
> 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

That's what I figure about the cooking wine. I only cook with wine that
I can also drink, which makes cooking much more enjoyable This time
I'm using Shiraz/Cab (my favorite wine.)

Scott wrote:
> jmcquown wrote:
>> 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
>
> That's what I figure about the cooking wine. I only cook with wine that
> I can also drink, which makes cooking much more enjoyable This time
> I'm using Shiraz/Cab (my favorite wine.)
>
>
That's the key: if you wouldn't drink it, don't cook with it

"Scott" > ha scritto nel messaggio
...
> 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?

All of the above. My sincere advice is to choose a recipe and follow it the
first time, whatever it says. Next time play with it if you thought there
was something not right. If recipe 1 has too much wine, choose another
recipe. Someone tested that recipe over and over and decided that was the
ingredient list that worked. You can certainly disagree, but don't be one
of those that says: "it's coq au vin, but I left out the salt pork and used
only one cup of wine because it was just too much, you know?" I bet there
are 10,000 versions of pot roast on the internet alone.

Joseph wrote on Wed, 02 Apr 2008 11:14:19 -0800:

JL> 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?

JL> Im no chemist but i think how you cook the meat has more to
JL> do with it than what you cook the meat in, i wouldn't spend
JL> 15 dollars on a bottle of Borolo but i have braised a pot
JL> roast in a nice burgundy to very good effect.

JL> Braising a pot roast in water or stock will make a very
JL> nice roast, using wine only improves it.

Quite true, I'd say but I don't think the advice that you should
use the same wine that you are going to drink has much truth. On
the other hand, jug red might not be a good idea.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

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?


Im no chemist but i think how you cook the meat has more to do with it
than what you cook the meat in, i wouldn't spend 15 dollars on a bottle
of Borolo but i have braised a pot roast in a nice burgundy to very good
effect.

Braising a pot roast in water or stock will make a very nice roast,
using wine only improves it.
--
JL

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 is okay but beef tastes far better braised in beer... nothing
fancy... a bottle of Colt 45, s n' p, and a head of garlic is all it
needs. Then serve with:

http://www.elise.com/recipes/archive...dish_sauce.php

James Silverton wrote:

> Joseph wrote on Wed, 02 Apr 2008 11:14:19 -0800:
>
> JL> 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?
>
> JL> Im no chemist but i think how you cook the meat has more to
> JL> do with it than what you cook the meat in, i wouldn't spend
> JL> 15 dollars on a bottle of Borolo but i have braised a pot
> JL> roast in a nice burgundy to very good effect.
>
> JL> Braising a pot roast in water or stock will make a very
> JL> nice roast, using wine only improves it.
>
> Quite true, I'd say but I don't think the advice that you should use the
> same wine that you are going to drink has much truth. On the other hand,
> jug red might not be a good idea.

I agree, i routinely use a Gallo burgundy or chenine blanc for cooking,
its as convenient as it is good, a store near me stocks it, i wouldn't
know a good drinking wine if it were poured for me, i really don't like
wine as a beverage but as a cooking ingredient its fabulous.

One of my faves is a sautÈ of diced chicken breast, with shrimp, butter
and garlic finished with a bit of white wine.

Another old chicken recipe has the boneless, skinless breast of chicken
egged & breaded, quickly sautÈed just to set the breading then put in a
big pot of beef gravy with a cup of burgundy and simmered for 20 minutes.

The chicken is removed, the gravy stirred and served over rice or
potatoes with the chicken.
--
JL
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

In article >, sws2000
@yahoo.com says...
> 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?
>

The wine most definitely gives it flavor and helps to break down the
connective tissue in the meat.

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.

Pot Roast and Red Wine

Group: rec.food.cooking Date: Wed, Apr 2, 2008, 12:48pm (EDT-3) From:
(Sheldon)
Wrote:
<<Wine is okay but beef tastes far better braised in beer... nothing
fancy... a bottle of Colt 45, s n' p, and a head of garlic is all it
needs...>>>


I thought I was the only one who ever heard of diong that.Ive done it
that way many times and have recieved excellent results.Ive used
Burgundy also ,but the beer method came out much better.Ive also added a
teaspoon of instant coffee ,which makes a dark hearty gravy.The taste is
unoticable when cooked.Got that from a cooking site.Thank you...Lee

From the people at Lovecraft Foods:
"Cthuloops"-sometimes you eat the cereal,sometimes it eats you.
"More people in the U.S. die from too much food than too little"-----

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 is sometimes used as a marinade to break down the meat as well as to i
impart a flavour. The really important thing is the cooking. Pot roast is a
braised dish and should be cooked low and slow.

"T" > wrote in message
. ..
> 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.
>
Julia used vermouth when a recipe called for white wine and we've been doing
that for many years. Get Ponti vermouth at Trader Joes for $3.99/liter. In
despiration you can take a swig when no one is looking.

Kent

"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

"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

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

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.