Name: Ed Debevic's Pot Roast
Ingredients: 1 3-to 3 1/2 lb thick-sliced beef chuck arm roast (with bone, if possible); 1/4 c All-purpose flour; 2 tb Cooking oil; 1 lg Spanish onion, cut into 1- inch pieces; 4 lg Cloves garlic, sliced; 1/2 bn Celery, thick sliced; 1 1/2 ts Dried thyme, crushed or 3 or 4 fresh thyme sprigs; 4 Bay leaves; 3 tb Tomato paste; 3/4 c Burgundy or other dry red wine; 2 c Au jus prepared from envelopes of au jus sauce mix or gravy mix; 1/2 ts Salt (optional); 1/2 ts Pepper; 1/2 ts Crushed red pepper; 1/4 c All-purpose flour; 1 1/2 c Water; 2 hours.)

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Beef, Favorite	8	Servings

INGREDIENTS

1		3-to 3 1/2 lb thick-sliced beef chuck arm roast (with bone, if possible)
1/4	c	All-purpose flour
2	tb	Cooking oil
1	lg	Spanish onion, cut into 1- inch pieces
4	lg	Cloves garlic, sliced
1/2	bn	Celery, thick sliced
1 1/2	ts	Dried thyme, crushed or 3 or 4 fresh thyme sprigs
4		Bay leaves
3	tb	Tomato paste
3/4	c	Burgundy or other dry red wine
2	c	Au jus prepared from envelopes of au jus sauce mix or gravy mix
1/2	ts	Salt (optional)
1/2	ts	Pepper
1/2	ts	Crushed red pepper
1/4	c	All-purpose flour
1 1/2	c	Water
	2	hours.)

INSTRUCTIONS

Trim excess fat from the meat.  Season the meat with some salt and pepper.
Coat with the 1/4 cup flour.  In a 4-5 quart Dutch oven or kettle, brown
meat on both sides in hot oil.  Remove meat, leaving drippings in the Dutch
oven.  Add onion, garlic, celery, thyme and bay leaves.  Cook and stir
about 5 minutes or till vegetables are just tender.  Stir in the tomato
paste and burgundy.  Let simmer, uncovered, for 5 minutes to reduce sauce,
stirring to scrape up browned bits in pan.  Add the au jus sauce, salt (if
you like), pepper and crushed red pepper.  Bring to boiling. Add meat to
sauce in the Dutch oven.
Cover and bake in a 325 degree oven for 3 1/2 to 4 hours or till meat is
very tender and falls off the bone.  (For just-tender meat, bake for only
Remove meat from pan.  Remove and discard thyme sprigs and bay leaves.
Combine the remaining 1/4 cup flour with water.  Stir into sauce in pan.
Cook and stir till thickened and bubbly.  Cook and stir for 1 minute more.
Serve with meat.  Makes 6 to 8 servings.
From  Ed Debevic's Short Orders/Deluxe in Chicago Recipe printed in Midwest
Living, April 1993
Posted to MM-Recipes Digest V3 #199
Date: Tue,  9 Jul 1996 12:45:11, -0500
From: TJFM10C@prodigy.com (MRS ROSANNE E TROXEL)

A Message from our Provider:

“Jesus: Because only the best will do”

When the original Pentecostals studied the text of Scripture, they were convinced that tongues in the Bible were authentic foreign languages. But what happened when it became obvious that their modern version of the “gift” did not consist of real languages? If Scripture had been their highest authority, they would have abandoned the practice altogether—recognizing the fact that what they were doing did not match the biblical precedent. Instead, they radically changed their interpretation of the New Testament, manipulating the text in order to justify and preserve a counterfeit. Thus, the clear teaching of Scripture about languages was twisted in order to redefine tongues as nonsensical gibberish and thereby fit the modern phenomenon.

John MacArthur