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Pot Roast and Red Wine
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? |
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