Name: Onion-Topped Pot Roast
Ingredients: 1 Lean, (2-pound) boneless bottom round roast; Vegetable cooking spray; 1/4 ts Pepper; 2 Cloves garlic; 1 c Coarsely chopped onion; 1/2 c Burgundy or other dry red wine; 1/2 c Canned no-salt-added beef broth; 1/4 c No-salt-added tomato juice; 1/2 ts Salt; 1 c Water; 18 sm Unpeeled round red potatoes (about 1 1/2 pounds); 18 Baby carrots (about 1/2 pound); 1 hour.

You begin by quieting your heart with a simple reading of the text. Then you meditate, perhaps on a single word or phrase from the text, and in so doing intentionally avoid what might be considered an “analytical” approach. In essence, the goal here is to wait for the Spirit’s illumination so that you will arrive at meaning. You wait for Jesus to come calling. Once the word is given, you go on to pray. After all, prayer is dialogue with God. God speaks through his Word and the person speaks through prayer. Eventually, this prayer becomes contemplative prayer, and it gives to us the ability to comprehend deeper theological truths. It sounds wonderfully pious… [However] it substitutes intuition for investigation. It prefers mood and emotion to methodical and reasoned inquiry. It equates your spirit to the Holy Spirit.

David Helm

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Dutch	Main, Dish	6	Servings

INGREDIENTS

1		Lean, (2-pound) boneless bottom round roast
		Vegetable cooking spray
1/4	ts	Pepper
2		Cloves garlic
1	c	Coarsely chopped onion
1/2	c	Burgundy or other dry red wine
1/2	c	Canned no-salt-added beef broth
1/4	c	No-salt-added tomato juice
1/2	ts	Salt
1	c	Water
18	sm	Unpeeled round red potatoes (about 1 1/2 pounds)
18		Baby carrots (about 1/2 pound)
	1	hour.

INSTRUCTIONS

Directions: Trim fat from roast. Coat a Dutch oven with vegetable cooking
spray; place over medium-high heat until hot. Add roast, and brown on all
sides. Remove roast from pan, and sprinkle with pepper; set roast aside.
Wipe drippings from pan with a paper towel.
Position knife blade in food processor bowl. With food processor running,
drop garlic through food chute, and process 5 seconds. Add chopped onion,
and process about 1 minute or until mixture is smooth. Spread onion puree
evenly over roast. Return roast to pan. Bake, uncovered, at 350 degrees for
Add wine and next 3 ingredients to pan. Cover and bake 2 1/2 hours. Add
water, unpeeled potatoes, and baby carrots; cover and bake an additional
hour or until roast is tender.
Place roast and vegetables on a platter; serve with gravy. Nutritional
Info: CALORIES 293 (17% from fat); PROTEIN 33.1g; FAT 5.6g (SAT 2g, MONO
2.1g, POLY 0.3g); CARB 26.4g; FIBER 3.8g; CHOL 74mg; IRON 4.6mg; SODIUM
288mg; CALCIUM 39mg
Posted to MM-Recipes Digest V4 #004
From: Julie Bertholf <jewel1@ix.netcom.com>
Date: Thu, 2 Jan 1997 22:47:53 -0800

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