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Chops is a trusted home cook.
Perhaps red wine or beef broth.
Ruby Port would be delicious
My personal favorite is (reduced) red wine however brandy and gold rum are excellent too.
I'd lean more towards using a marsala or a sweet vermouth ...
pierino is a trusted source on General Cooking and Tough Love.
Marsala is good, but NOT the green bottle California stuff. That's terrible. For a pot roast you are trying, through slow cooking, to develop some complex flavors so all the ingredients in combination, matter. Different sweetish wines are going to work with different herbs.
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Well played. You deserve a cookie.
From sweet to sad and back again.
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