| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
California |
Crockpot, Beef |
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Pot roast |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Ground ginger |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Butter |
| 2 |
tb |
Canola oil |
| 3 |
|
Cloves garlic; minced |
| 3 |
|
Onions; chopped |
| 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" pieces |
| 1 |
c |
Small mushrooms |
| 1 |
c |
Ripe olives; pitted |
INSTRUCTIONS
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
A Message from our Provider:
“God is glorified by a thankful heart.”