I have a roast for tomorrow morning. I'm going to put it in the crock pot. The recipe calls for red wine. I ran out of red cooking wine, but I have white cooking wine. Is it really going to make a huge difference if I use white instead of red?

You don't HAVE to use wine at all. You could substitute water or beef broth.

All roast are color blind. Could not resist the pun.
It should not make any difference.
Try a couple teaspoons of vineager, really sparks up the favor, also helps tenderize the roast.
What time is lunch? Enjoy the day.

Thank you for the quick answers!

I do like the flavor the wine gives the roast.

I suspected that after hours in the crock pot, it wouldn't make much difference. And really, I don't drink wine, I just know that they always say white wine is for fish and red wine is for red meat, and that's the way recipes usually call for it.

I usually toss in a little vinegar, too.

Ever tried adding a couple cups of strong coffee? And a handful of smashed garlic? Cooked real slow it makes the best pot roast ever, then the liquid makes some real good gravy. Salt and pepper. This isn't fancy, it's an old recipe that my family has used for many years. You could add a touch of wine or vinegar, the vinegar tenderizes it nicely.

All I ever use is dry onion soup mix and water, I always add some dried garlic.

Any wine should work. Wine does give delicious flavor to dishes and the alcohol content burns off during the cooking process. Try buying table wine versus cooking wine next time. Cooking wine has added salt. A good rule of thumb is to cook with wine that is suitable for drinking, even if you don't drink wine. Bon appetit!

My MIL makes her roasts with coffee. They're always good.

I always use broth in mine. I will have to try adding wine.

I don't like wine in my food. Red wine is strong flavored....white wine is milder. Yes, you can substitute. I've used cranberry juice for red wine!!!

I agree with Twistedstitcher....white wouldn't work too well, unless you're doing pork (or fish). Beef broth would work, like she said.

It's been said that you shouldn't cook with any wine you wouldn't drink, as it's the flavor of the wine that goes into the food. If you don't have a decent wine, I'd forego
it and add a different liquid, such as broth, beer, tomato juice (spicy V8). Are you adding carrots, onions, garlic, too?

I also like to add a bottle of beer occasionally. Good on roast and excellent when slow cooking boneless ribs. I have also added apple juice when doing a pork roast. The possibilities are endless

I cooked a roast in Pepsi once and it was delicious - done in the crockpot.

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Thanks for the idea. Never tried that one before. I'm always open to new ideas with food.

My late DH used to say that I had the soul of a gourmet, and the digestion of a goat!!!! I think he started that when I was pregnant with our son, and I decided that I craved bowls of chile with coffee cream and catsup in it. Sprinkled with shredded cheese and little round soda crackers. Not big square ones, they had to be round. He had a sensitive stomach, poor darling.

Makes me hungry just thinking of it. I think I may go out to Denny's and have a bowl of their chile today. Haven't been there for a while.

NEVER cook with wine that you wouldn't drink.

How did the roast turn out? Bet it was good,.

I've marinated beef in Coke before and it turned out really good when grilled. Will have to try the crockpot method. It's that time of year mine gets a real workout.

That's 'cuz you're drinking the wine, not cooking with it, right??? :lol: :lol: :lol:

I use strong brewed tea instead of coffee, seems to really tenderize the meat! :-D

I was always told that "cooking wine" was just wine with salt added so go easy on the salt if you use the wine.

I do lots of pot roasts (so I can sew more!) and have used everything from apple juice to V8. Cold coffee was one of my finer creations.

I usually replace things like that with grape juice.