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Associate.com - Share Your Recipe!

Recipe Name: California Pot Roast Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
5 Pound(s) Pot roast
2 Teaspoon(s) Salt
1/4 Teaspoon(s) Ground ginger
1/4 Teaspoon(s) Pepper
2 Tablespoon(s) Butter
2 Tablespoon(s) Canola oil
3 Cloves garlic, minced
3 Onions, chopped
1 Cup(s) Dry red wine
1/2 Cup(s) Beef stock
1 Cup(s) Pitted prunes soaked in
1 Cup(s) Water
1/2 Pound(s) Zucchini, cut in 2" pieces
1 Cup(s) Small mushrooms
1 Cup(s) Ripe olives, pitted
Directions:
Rub the roast with salt, pepper and ginger and brown on all sides
inbutter and oil in skillet. Combine meat with remaining
ingredients,except zucchini, mushrooms and olives, and place in crock
pot. Cover andcook on low 8 to 10 hours. Add zucchini, mushrooms and
olives, cover andcook on high 20 minutes. Serve with French bread.
Posted torecipelu-digest Volume 01 Number 392 by James and Susan
Kirkland<kirkland@gj.net> on Dec 21, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2001
Calories From Fat: 742
Total Fat: 84.4g
Cholesterol: 204.7mg
Sodium: 14911.1mg
Potassium: 1750mg
Carbohydrates: 223.4g
Fiber: 41.4g
Sugar: 63.1g
Protein: 88.9g


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