Recipe - California Pot Roast

5 pound Pot roast
2 teaspoon Salt
One fourth teaspoon Ground ginger
One fourth teaspoon Pepper
2 tablespoon Butter
2 tablespoon Canola oil
3 Cloves garlic; minced
3 Onions; chopped
1 cup Dry red wine
One half cup Beef stock
1 cup Pitted prunes soaked in
1 cup Water
One half pound Zucchini; cut in 2" pieces
1 cup Small mushrooms
1 cup Ripe olives; pitted

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.
Posted to recipeludigest Volume 01 Number 392 by James and Susan Kirkland
kirkland@gj.net on Dec 21, 1997