California Pot Roast


1 5 lb pot roast
2 teaspoons salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons 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 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.