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Pilgrim Pot Roast

5 pounds Boneless Beef Rump Roast
2 tablespoons vegetable oil
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup water
24 pitted prunes
1 medium onion, sliced into rings
1 16 oz. can jellied cranberry sauce
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon allspice

Brown meat in cooking fat in large frying-pan or Dutch oven. Pour off drippings. Season meat with teaspoon salt and the pepper. Place on rack in Dutch oven or roasting pan. Add water, cover tightly and cook in slow oven at 325° for 3 to 3 1/2 hours or until meat is tender. About 15 minutes before meat is done, add prunes and onion and continue cooking, covered. Remove meat, prunes and onion. Pour off all but 1/4 cup drippings. Mash cranberry sauce into drippings in pan and stir to blend. Add lemon juice, 1 teaspoon salt and the allspice. Bring to boil and cook slowly until cranberry sauce is dissolved. Add onion to gravy and cook 5 minutes. Carve meat and place on warm platter; garnish platter with prunes. Serve gravy with pot-roast.

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