California Pot Roast

Recipe Ingredients

5 lbs	2270g / 80oz	Pot roast
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Ground ginger
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Canola oil
3		Garlic cloves - minced
3		Onions - chopped
1 cup	237ml	Dry red wine
1/2 cup	118ml	Beef stock
1 cup	237ml	Pitted prunes - soaked in
1 cup	237ml	Water
1/2 lb	227g / 8oz	Zucchini - cut in 2" pieces
1 cup	237ml	Small mushrooms
1 cup	237ml	Ripe olives - pitted

Recipe Instructions

Rub the roast with salt, pepper and ginger and brown on all sides in butter and oil in skillet. Combine meat with remaining ingredients, except zucchini, mushrooms and olives, and place in crock pot. Cover and cook on LOW 8 to 10 hours.

Add zucchini, mushrooms and olives, cover and cook on HIGH 20 minutes. Serve with French bread.

This recipe yields ?? servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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