Name: Pot Roast with Dill Pickles
Ingredients: 3 lb Bottom or top round roast; 2 tb Peanut oil; 1 lg Yellow onion, peeled & chopped; 4 Dried mushrooms (optional); 6 Peppercorns; 1 Bay leaf; 1/4 c Beef stock or bouillon; 3 Dill pickles, chopped; 1 c Sour cream

As far as the apostles were concerned, they were as weak as any other men. They were uneducated, very ordinary men. Yet they are given this privileged position: they will deliver the Word of God through the Son to the world. From God the Father, through the Son, through the Spirit, and through the apostles to the world. In this sense, the apostles are 'foundational' to the church... Theological and ethical instruction from the apostles is universally binding. Indeed, it is 'from God to us.'

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		Beef, Meats	6	Servings

INGREDIENTS

3	lb	Bottom or top round roast
2	tb	Peanut oil
1	lg	Yellow onion, peeled & chopped
4		Dried mushrooms (optional)
6		Peppercorns
1		Bay leaf
1/4	c	Beef stock or bouillon
3		Dill pickles, chopped
1	c	Sour cream

INSTRUCTIONS

Brown the roast well in the oil (be sure that pan is hot before you put in
the oil or the meat). lace the meat in a covered casserole, and add all the
remaining ingredients except the sour cream. Simmer for about 2 hours, or
until the meat is very tender. Add the sour cream, and simmer for 1/2 hour
more. Slice and serve with the rich sauce on the top.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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