California Pot Roast

Course : Crockpot
Serves: 4 - 6
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Ingredients:

5 pounds pot roast
2 teaspoons salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons canola oil
3 cloves garlic -- minced
3 medium Onions -- chopped
1 cup dry red wine
1/2 cup beef stock
1 cup pitted prunes soaked in
1 cup water
1/2 pound zucchini -- cut in 2 inch pieces
1 cup small mushrooms
1 cup ripe olives -- pitted
 

Preparation / Directions:

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.


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