All of our discussions of the style and mechanics of worship must be anchored in a deeply biblical and richly gospel-centered understanding of what worship is. We might be tempted at a worship conference to focus exclusively on the style and mechanics of worship. And these are important! But a larger challenge is to link how we approach the week-in, week-out task of planning and leading worship with our theological understanding of worship. Do our planning and leading habits, mechanics, and techniques enable people to experience worship in the deepest, most profound, most Christ-centered way? Does our work form our congregations in a deeply biblical faith? We need a high-octane theology of worship - and one that is not simply articulated in writing, but enacted in our worship and lived out in our lives (John Witvliet).

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CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy	Dutch	Main dish, Meats, Breads, Muffins & r	8	Servings

INGREDIENTS

2	tb	Vegetable oil
3 1/2	lb	Beef round or Chuck roast
1	c	10 3/4 oz Cream of Mushroom
1	pk	Campbells soup & recipe mix
1 1/4	c	Water — divided
6		Medium potatoes —
		Quartered
6		Carrots — cut into 2"
		Pieces
2	tb	All-purpose flour

INSTRUCTIONS

1. In 6-qt. Dutch oven, in hot oil, cook roast until browned on all sides.
Spoon off fat. 2. Stir in mushroom soup, onion soup mix and 1 cup of the
water. Reduce heat to low. Cover; simmer 2 hr. or until meat is tender,
turning occasionally. Add vegetables. Cover; cook 40 min. or until roast
and vegetables are fork-tender. 3. Remove roast and vegetables to platter.
Over medium heat, cook sauce until slightly thickened. In cup, stir
together flour and remaining 1/4 cup water until smooth. Gradually stir
into Dutch oven. Cook until mixture boils and thickens, stirring
constantly. Serve with roast.  Prep time 5 min.  Cook time 3 Hr.
Recipe By     :
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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