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Pot Roast With Prunes Recipe
|Beef rump roast||4 Pound, rolled (2 Kilogram)|
|Garlic||2 Clove (10 gm), chopped|
|Pared lemon rind||1 , pared|
|Port||125 Milliliter (1/2 Cup)|
|Beef stock||315 Milliliter (1 1/2 Cups)|
|Prunes||1⁄2 Pound, pitted (225 Gram)|
|Small white onions||1⁄2 Pound (225 Gram)|
|Beurre manie||3 Tablespoon (Or As Required)|
Calories 886 Calories from Fat 364
% Daily Value*
Total Fat 41 g62.6%
Saturated Fat 4.5 g22.5%
Trans Fat 0 g
Cholesterol 16.4 mg
Sodium 234.7 mg9.8%
Total Carbohydrates 30 g10%
Dietary Fiber 3.5 g14.2%
Sugars 16.4 g
Protein 96 g191.6%
Vitamin A 9.7% Vitamin C 9.5%
Calcium 3.6% Iron 3.5%
*Based on a 2000 Calorie diet
Heat the oil in a Dutch oven and brown the beef on all sides.
Add the garlic, lemon rind, port and stock.
Cover the Dutch oven tightly and cook over very low heat or in a 300°F (150°C) oven for 2 hours.
Soak the prunes in water while the meat is cooking.
At the end of the 2 hours, add the prunes and onions.
Cover the Dutch oven and cook for another 30 minutes or until the meat is tender when pierced with a fork.
Transfer the meat to a warm serving dish, surround with the prunes and onions and keep hot.
Skim as much fat as possible off the top of the cooking liquid and return the Dutch oven to the heat.
Add the beurre manie a little at a time, stirring constantly until the sauce has thickened.
Adjust the seasoning.
Strain the sauce into a gravy boat and serve with the meat, prunes and onions.