Pot Roast With Dill Pickles

In addition to the outward general call to salvation, which is made to everyone who hears the Gospel, the Holy Spirit extends to the elect a special inward call that inevitably brings them to salvation. The external call (which is made to all without distinction) can be, and often is, rejected; whereas the internal call (which is made only to the elect) cannot be rejected; it always results in conversion. By means of this special call the Spirit irresistibly draws sinners to Christ. He is not limited in His work of applying salvation to man's will, nor is He dependent on man's cooperation for success. The Spirit graciously causes the elect sinner to cooperate, to believe, to repent, to come freely and willingly to Christ. God's grace, therefore, is invincible; it never fails to result in the salvation of those to whom it is extended.

H. Wayne House

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