Pot Roast With Dill Pickles

Do you want to increase your hunger for the Lord? Try weaning yourself from the world's diet- be prepared for some withdrawal symptoms when you turn off the radio and the TV and eliminate unnecessary activities. Then begin feeding on the Word of God. At first, it may seem bland and boring; but in time, you will discover that it satisfies in a far deeper, richer way than those things you once thought were so filling.

Nancy Leigh DeMoss

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

INGREDIENTS

3	lb	Bottom or top round roast
2	T	Peanut oil
1		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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 611 Calories From Fat: 336 Total Fat: 37.6g Cholesterol: 208.2mg Sodium: 423mg Potassium: 974.2mg Carbohydrates: 4g Fiber: 1.8g Sugar: 2.1g Protein: 62g