5 lb Pot roast
2 tsp Salt
1/4 tsp Ground ginger
1/4 tsp Pepper
2 tbsp Butter
2 tbsp Canola oil
3 Cloves garlic, minced
3 Onions, chopped
1 cup Dry red wine
1/2 cup Beef stock
1 cup Pitted prunes soaked in
1 cup Water
1/2 lb Zucchini, cut in 2" pieces
1 cup Small mushrooms
1 cup Ripe olives, pitted
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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 recipelu-digest Volume 01 Number 392 by James and Susan Kirkland <kirkland@gj.net> on Dec 21, 1997
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