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How to fix too much red wine in pot roast?

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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!!!

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  1. 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.

    1. + 1 to the tomato paste. I would also add some beef broth, possibly thinned a bit with water.

      1. 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.

        1. 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.

          1. 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.

            1. "Reducing" the liquid ( as in preparing a reductions) will only intensify the flavor. If I understand your goal it is to reduce the influence of the wine flavor, not intensify it. As whinendine suggested, I'd remove all of the solid material and heat either beef or chicken stock (perhaps with a spring of rosemary and whatever other herbs suit your taste) then add small amounts of the "too much red wine" liquids until you achieve the flavor you're hoping for; or something close to it.

              6 Replies
              1. re: todao

                I think the problem is adding wine, straight, into a crockpot. It doesn't evaporate and the flavor becomes too intense. Some people suggest decreasing the amount of liquid but I find it makes a weaker sauce. I reduce the wine and the other liquids on the stove (after searing the meat), before putting it into the crockpot. What the OP has found is that putting all the ingredients in the crockpot and turning it on doesn't make a great dinner.

                1. re: chowser

                  Alcohol doesn't "evaporate" to the extent most people generally believe anyway:

                  "Truth or Fiction: Does alcohol burn off in food?"
                  http://chowhound.chow.com/topics/4381...

                  1. re: Antilope

                    But there is definitely a difference between a long-simmered sauce with red wine and pouring red wine straight over your finished product. My instinct is the same as chowser's that putting straight wine in the crockpot will result in something more like the latter. Rather than test the theory I use my beer or wine to deglaze and let at least some of the alcohol burn off.

                    1. re: julesrules

                      Exactly--thanks for explaining it better than I could.

                    2. re: Antilope

                      In braising, the liquid does cook out some, whether it's alcohol or stock or whatever is used. That's how you get that nice rich sauce. A Crockpot lid is too tightfitting for that which is why you need to reduce the liquid in it.

                      1. re: Antilope

                        I finally had a chance to read that article--it's been around. As it said, after 30 minutes of simmering, 35% of the alcohol remains. A braise is a longer simmer so a good part of it should evaporate. In a crockpot, however, the lid is too tight for that which is why you need to cook it beforehand to get the same result as braising either on the stove or in the oven.

                  2. Sorry, I don't have a good answer to the question. But this does remind of a time when I posted a recipe to the BigOven website. The recipe called for 1 cup of red wine but when uploaded this was converted to 1 carton! I guess I had it written as "1 c" which BigOven interpreted as 1 carton. And try as I might, I could not edit it successfully (it always reverted to 1 carton). So if you see a recipe on BigOven posted by drongo, please don't try following it!

                    1 Reply
                    1. re: drongo

                      Thanks so much for all the great responses! I ended up removing about 4 cups of the broth and froze it to use with my next pot roast. I then added a few cups of beef broth and some tomato paste and let the whole thing go for another 1 1/2 hours in the crock pot. It was perfect. Next time, I will take your suggestions and reduce the wine sauce on the stove before adding to the crock pot. I'll probably use the wine to deglaze the pan that I browned the roast in so I'll only be adding a few minutes to the whole process. Thanks again for your help :)

                    2. Remove 1 cup liquid and replace with 1 cup beef broth and a package of dry brown gravy mix. If this isn't satisfactory you'll need to reduce all of the liquid in a large pan over medium high heat to boil out the excess alchohol.