California Pot Roast Recipe

• 5 lb pot roast
• 2 tsp salt
• 1/4 tsp grnd ginger
• 1/4 tsp freshly-grnd black pepper
• 2 Tbsp. butter
• 2 Tbsp. canola oil
• 3 x garlic cloves chopped
• 3 x onions minced
• 1 c. dry red wine
• 1/2 c. beef stock
• 1 c. pitted prunes soaked in
• 1 c. water
• 1/2 lb zucchini cut in 2" pcs
• 1 c. small mushrooms
• 1 c. ripe olives pitted

1. Rub the roast with salt, pepper and ginger and brown on all sides in butter and oil in skillet.
2. Combine meat with remaining ingredients, except zucchini, mushrooms and olives, and place in crock pot.
3. Cover and cook on LOW 8 to 10 hrs.
4. Add in zucchini, mushrooms and olives, cover and cook on HIGH 20 min.
5. Serve with French bread.

roast, salt, ginger, black pepper, butter, canola oil, garlic, onions, red wine, beef stock, prunes soaked, water, zucchini, mushrooms, olives

Taken from cookeatshare.com/recipes/california-pot-roast-98020 (may not work)