Slow Cooker California Pot Roast

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#15565

serves/makes:

ready in:
over 5 hrs

ingredients

5 pounds pot roast
2 teaspoons salt
1/4 teaspoon ground ginger
1/4 teaspoon black 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

directions

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.

added by

irishlad54

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.

nutrition data

610 calories, 42 grams fat, 16 grams carbohydrates, 37 grams protein per serving. This recipe is low in carbs.

reviews & comments

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