On Sun, 19 Aug 2012 21:58:36 -0400, "Jean B." > wrote:

>Hmmm. I like the fact that you don't even have to brown the meat.
> Also, I imagine this approach would lend itself to lots of
>different seasoning combos. (I will try to overlook the lack of
>red wine. <g>)

Oh, it browns really nicely during the roasting. I haven't tried any
other seasoning combos...

The combo of the onions and the garlic make for a really nice gravy,
which is produced from all those onions and the meat juices.

You can always drink the red wine with the meal..

Christine