Name: Swedish Pot Roast
Ingredients: 3 lb Beef pot roast; chuck, or brisket; 1 ts Nutmeg; 1 ts Cinnamon; 1/2 ts Ginger; 2 ts Salt; 1/8 ts Pepper; 2 tb Olive oil; 2 Onions; sliced; 1 Clove garlic; diced; 1/2 c Brown sugar; 1/2 c Red wine; (or cider vinegar); 1 c Water; 4 Bay leaves

We must never separate the Spirit and the Word. The Spirit speaks to us through the Word; so we should always doubt and query any supposed revelation that is not entirely consistent with the Word of God. Indeed the essence of wisdom is to reject altogether the term “revelation” as far as we are concerned, and speak only of “illumination.” The revelation has been given once and for all, and what we need and what by the grace of God we can have, and do have, is illumination by the Spirit to understand the Word.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Meats	Swedish		1	servings

INGREDIENTS

3	lb	Beef pot roast; chuck, or brisket
1	ts	Nutmeg
1	ts	Cinnamon
1/2	ts	Ginger
2	ts	Salt
1/8	ts	Pepper
2	tb	Olive oil
2		Onions; sliced
1		Clove garlic; diced
1/2	c	Brown sugar
1/2	c	Red wine; (or cider vinegar)
1	c	Water
4		Bay leaves

INSTRUCTIONS

Combine nutmeg, cinnamon, ginger, salt, and pepper; rub into meat. Heat
pressure cooker, add olive oil and brown meat well on all sides. Add onion,
garlic, brown sugar dissolved in wine, water, and bay leaves. Close cover
securely. Place pressure regulator on vent pipe and cook 35 minutes with
pressure regulator rocking slowly. Let pressure drop of its own accord.
Serves 4 to 6.
Liz C.
Posted by Elizabeth Christian to the Fidonet Recipes echo 7-98
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Aug 19, 98,
converted by MM_Buster v2.0l.

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