- 4 pound pot roast
- flour for dredging
- 3 tablespoons fat for browning
- 3 medium onions, peeled and sliced
- 1/2 pound uncooked prunes
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 cups water
- cup vinegar
- 4 whole cloves
Soak prunes overnight. Dredge meat in flour and brown on all sides in fat melted in frying pan. Remove meat to heavy baking dish which has a close-fitting lid. Cook onion slices in the hot fat in frying pan until golden brown and add to meat, together with every bit of fat in pan.
Sprinkle with salt and pepper, and arrange prunes around meat. Add water, vinegar and cloves. Cover tightly and bake in 325 oven until tender, about 3 1/2 hours. Serves 6 to 8.