In article
>,
Dan Abel > wrote:

> In article
> >,
> Ranée at Arabian Knits > wrote:
>
> > In article
> > >,
> > Cindy Hamilton > wrote:
> >
> > > Although I'm not as crude as Bryan (somewhat to my surprise), I'd be
> > > much more likely to add an equivalent volume of wine. Sugar doesn't
> > > belong in pot roast.
> >
> > Just playing devil's advocate here, but doesn't wine add sugar?
>
> To my taste, when adding wine to a beef pot roast, it should be dry red
> wine. There should be almost no sugar in the wine.

Just go for the ones at the liquor store that advertise "low carb". <g>
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