In with the flour dredging I added some herbs ( thyme and sage ). I browned the roast in less butter and added some oil instead, and then sat it on top of a bed of sliced onions in the steel pot that I baked it in the oven with. also added more liquid eventually
and skipped the booze as I didn't have any on hand ( though that would have been good ). Cooked it for three hours and it was delish and tender.
Date Posted: Jan. 24, 2005
Photography Notes: digital photo with macro function and overhead light,
cropped, re-sized it and corrected the colour and light levels in Photoshop