Recipes

Signature Series Wine Club

California Pot Roast

California Pot Roast

This delicious and easy recipe comes from the kitchen of Pam and Bruce Boring, founders of The California Wine Club. It's a easy recipe that will be sure to please! (This recipe was originally published in Kitchen Rescues, a recipe book that supports animal rescue group WhatCanWe.org.)

Pair with the Whitehall Lane Winery 2009 Napa Valley Cabernet Sauvignon or the Hughes Family Vineyards 2008 Signature Reserve Savannah Vyd. Syrah. 

Ingredients

  • 5 lb pot roast

  • 2 tsp salt

  • 1/4 tsp freshly ground black pepper

  • 1/4 tsp ground ginger

  • 2 Tbsp butter

  • 2 Tbsp canola oil

  • 3 garlic cloves, 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 lb zucchini, cut into 2-inch pieces

  • 1 cup small mushrooms

  • 1 cup ripe olives, pitted

Rub the roast with salt, pepper and ginger.

Heat butter and oil in a large skillet, add the roast and brown it on all sides.  Combine meat with remaining ingredients, except zucchini, mushrooms and olives, and place in a slow cooker.

Cover and cook on LOW for 8 to 10 hours. Add zucchini, mushrooms and olives, cover and cook on HIGH for 20 minutes.

Serve with French bread.

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