Ingredients:
- 1 5 lb pot roast
- 2 teaspoons salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons olive 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 pound zucchini, cut in 2" pieces
- 1 cup small mushrooms
Preparation:
Rub pot roast with salt, pepper and ginger; brown on all sides in butter and oil in skillet. Combine pot roast with remaining ingredients, except zucchini and mushrooms; put in crockpot. Cover and cook on low 8 to 10 hours, until roast is tender. Add zucchini and mushrooms; cover and cook on high 30 to 45 minutes longer.Serves 6 to 8.
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