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 make the meat tougher, which is the opposite of what I want! Should I marinade it overnight? For an hour? 24 hours? Any suggestions appreciated. Thanks!