Fruited Pot Roast Of Beef With Cranberry Gravy

This sounds delicious! From a church cookbook called heavenly hash.

Lightly brown pot roast in cooking fat.

Pour off drippings.

Season meat with 1 salt and 1 / 8 t pepper.

Place on rack in dutch oven or roasting pan.

Add water.

Cover tightly and cook in slow oven for 3 to 3 and 1 / 2 hours our until meat is tender.

The last 15 minutes of cooking time , add prunes and onion rings.

Cover again and continue cooking.

Remove meat , prunes and onions from pan.

Pour off all but 1 / 4 c drippings.

Mash cranberry sauce into drippings and stir to blend.

Add onions , lemon juice , allspice and 1 t salt.

Bring to a boil and cook over low heat until the cranberry sauce is dissolved.

Add prunes to sauce and cook 5 minutes.

Serve carved roast garnished with prunes on hot platter.

Accompany with cranberry gravy.

boneless beef rump roast, cooking fat, salt, pepper, water, prunes, onion, jellied cranberry sauce, lemon juice, allspice