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Categories:
Roast salt ginger black pepper butter canola oil garlic onions red wine beef stock prunes soaked water zucchini mushrooms olives
Viewed: 70 - Published at: 5 years agoIngredients
- 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
Method
- 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 hrs.
- Add in zucchini, mushrooms and olives, cover and cook on HIGH 20 min.
- Serve with French bread.
