Name: Three-Mushroom Two-Tomato Pot Roast
Ingredients: 1 3-Lb Boned Beef Bottom Round Roast; 2 ts Vegetable Oil; 1 1/2 c Chopped Onion; 1 1/2 ts Dried Thyme; 1 lg Garlic Clove; Minced; 3 Bay Leaves; 1 c Low-Salt Chicken Broth; 1 c Dry Red Wine; 1 c Canned Whole Tomatoes; Undrained And Choppe; 1/2 ts Salt; 1/4 ts Pepper; 8 md Carrots; Peeled And Halved; 8 sm Boiling Onions; Peeled; 1 oz Sun-Dried Tomatoes; Packed Without Oil, Chopped; 4 c Shiitake Mushroom Caps; 1 pk Button Mushrooms; Quartered; 1 pk Cremini Mushrooms; Quartered

[Jesus is] not saying, “Take absolutely no oaths at all,” because Jesus Himself took and made oaths. You remember what Jesus said to His disciples in the upper room in John 13? “I tell you I will never again eat of this meal until we eat it in the Kingdom.” He was making an oath. He was saying, “I’m never going to sit down with you and eat this supper until we are eating the marriage feast of the Lamb together.” It was a pledge to His people – that He was going to be faithful until He brought them to glory. Paul made oaths. So Jesus’ point is not, “Don’t ever make oaths.” His point is, “Don’t ever use God’s name in an oath with subterfuge.” You always tell the truth. And even if you don’t invoke God’s name, whenever you are being called upon to tell you are witnessing as to whether you are from God or from the evil one.

Ligon Duncan

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Dutch	Beef dishes, Cooking lig	8	Servings

INGREDIENTS

1		3-Lb Boned Beef Bottom Round Roast
2	ts	Vegetable Oil
1 1/2	c	Chopped Onion
1 1/2	ts	Dried Thyme
1	lg	Garlic Clove; Minced
3		Bay Leaves
1	c	Low-Salt Chicken Broth
1	c	Dry Red Wine
1	c	Canned Whole Tomatoes; Undrained And Choppe
1/2	ts	Salt
1/4	ts	Pepper
8	md	Carrots; Peeled And Halved
8	sm	Boiling Onions; Peeled
1	oz	Sun-Dried Tomatoes; Packed Without Oil, Chopped
4	c	Shiitake Mushroom Caps
1	pk	Button Mushrooms; Quartered
1	pk	Cremini Mushrooms; Quartered

INSTRUCTIONS

Preheat oven to 300 degrees.
Trin fat from roast. Heat oil in a Dutch oven over medium-high heat unti
hot. Add roast; brown on all sides. Remove roast, set aside. Add chopped
onion to pan; saute 3 minutes. Add thyme, garlic, and bay leaves; saute 1
minute. Add broth, wine, and canned tomatoes, scraping pan to loosen
browned bits. Return roast to pan; sprinkle with salt and pepper. Cover and
bake at 300 degrees for 1 hour.
Remove from oven; turn roast over. Add carrots, boiling onions, and
sun-dried tomatoes. Cover; bake 1 hour. Add mushrooms. Cover; bake an
additional hour or until roast is very tender. Let stand 10 minutes. Thinly
slice roast and serve with vegetables.
Recipe by: Cooking Light, J/F 98, pg. 182
Posted to recipelu-digest by Jill & Joe Proehl <[email protected]> on Mar
02, 1998

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