4 lb. pot roast
Salt and pepper
1/8 tsp. ground ginger
2 cloves garlic
3 onions, sliced
1/2 c. oil
2 c. water
3/4 c. sliced mushrooms
1 1/2 c. prunes
1 c. ripe olives
1/2 c. red wine, optional

Rub roast with salt, pepper and ginger. Chop garlic fine, slice onion; cook in oil. Add meat and brown on all sides. Then add 1/2 cup water, 1/2 cup wine. Cover and simmer for 1 1/2 hours. Turn frequently. While meat is cooking, soak 1/2 cup prunes in water.

Add prunes, mushrooms, soaking water and ripe olives to meat. Cook another hour or until tender. Place meat on platter and surround with olives, prunes and mushrooms.