Western Pot Roast
|Prunes||1 1⁄2 Cup (24 tbs)|
|Mushrooms||1 Can (10 oz) (May Use Fresh)|
|Pitted ripe olives||1 Cup (16 tbs), sliced|
|Garlic||2 Clove (10 gm), finely chopped|
|Onions||3 , finely chopped|
Rub the pot roast with a mixture of salt, pepper, and ginger.
Rub it in well.
Heat shortening or oil in a Dutch oven, add beef, and brown on all sides.
When nicely browned, add garlic, onions, and 1/2 cup water.
Cover tightly and cook over a low heat for about 1 1/2 hours, turning the roast occasionally.
As roast is cooking, soak prunes in 1 1/2 cups water.
At the end of the cooking period, add prunes and liquid to meat, then add sliced olives and mushrooms (if canned, drain well).
Cover and cook gently for another hour or until pot roast is very tender when pierced with a fork.