How to fix too much red wine in pot roast?
I just made a pot roast in my slow cooker and realized that I added way too much red wine. It just dominates the flavor and the broth has a purple tint to it. Any ideas of what I could add to neutralize that red wine taste?
Just so you'll know what's already in there ..... browned chuck roast, potatoes, carrots, onions, garlic, can of cream of celery soup, onion soup mix, diced tomatoes, water, garlic powder, pepper and of course, lots of red wine (I know, not the most gourmet pot roast, one of those dump and dash deals before I ran out the door for work).
Thanks so much for any ideas!!!
Nothing you can do about the color, and it occured because of the cream soup you put in. You could add some tomato paste for acid and balance.
I'd probably scoop out a cup or two of the liquid, add beef broth in its place and then taste to see which one it needs more of.
It's a problem w/ crock pots--I try to cook it down before I put it in the crock pot. You could scoop out the meat and most of the vegetables, and reduce the sauce on the stove.
I would reserve all the liquid in a bowl then saute some shallots, add 2 cups of beef broth and reduce it by half. Then I would add some of the reserve liquid a little at a time and taste until I thought it was okay. If I wanted more sauce, I would add more beef broth.
Before the above, I might also take a little of the liquid and add a tiny bit of sugar to see if that would help.