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Pot Roast With Prunes Recipe

by CookEatShare Cookbook

Ingredients

2 tbsp. shortening 5 pound pot roast, boneless (rump or possibly round) salt freshly grnd black pepper ginger 3 lg. onions, cut up 2 cloves garlic, chopped or possibly put through press

1 1/2 c. prunes, soaked 1 hour or possibly more in 1 1/2 c. water 1/2 teaspoon whole cloves (approximately 8) 1 bay leaf 1 c. beef stock (or possibly 2 beef bouillon cubes dissolved in 1 c. boiling water) flour 2 tbsp. butter 1/2 pound mushrooms, sliced and sauteed in butter

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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