Pot Roast With Prunes Recipe

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0 votes | 364 views
Servings: 12

Ingredients

Cost per serving $2.92 view details

Directions

  1. Heat shortening in large heavy stew pot or possibly Dutch oven. Sprinkle the pot roast on all sides with the salt and black pepper, dust lightly with the ginger. Brown pot roast well on all sides allowing at least 25 min to accomplish this thoroughly. Add in the onions, garlic, cloves, bay leaf, and beef stock. Cover pot tightly and simmer for 1 1/2 hrs. Add in the prunes and prune liquid and continue cooking for 1 hour more, on a fairly low flame, till the roast is tender. Remove the pot roast and the prunes and strain the gravy, pouring off fat. Thicken gravy with flour which has been mixed to a smooth paste with water then, gradually blended with some of the warm gravy. Return pot roast and prunes to the stew pot and add in sliced mushrooms, previously sauteed in butter. Taste for seasoning. Simmer till gravy thickens.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 238g
Recipe makes 12 servings
Calories 523  
Calories from Fat 283 54%
Total Fat 31.49g 39%
Saturated Fat 12.49g 50%
Trans Fat 0.71g  
Cholesterol 140mg 47%
Sodium 148mg 6%
Potassium 590mg 17%
Total Carbs 16.33g 4%
Dietary Fiber 2.2g 7%
Sugars 8.96g 6%
Protein 42.68g 68%
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