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Great, thank you! Yeah, to be honest I've been debating weather to even cook it in wine at all since the natural flavor of that cut of beef is delicious after a low and slow cook, but besides cooking it over charcoal, I'm thinking that a braise is the next best option.

I have a 2.5lb bone-in chuck roast that I'm planning on cooking slow and low (200F for ~8 hours, or however long it takes to get to 170), and I'm wondering how long is too long for marinading it in a full bottle of wine? I've recently learned that too much time in an acidic marinade can actually...