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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