Prune Pot Roast from 1946 is perfect for a chilly night. Slow-cooked in a rich, fragrant cider based sauced seasoned with nutmeg and prunes.
Cider: We debated if “cider” was meant to be alcoholic or non-alcoholic. In the end we went with a bottle of hard (alcoholic) cider (16 oz.) and it was excellent. Next attempt we used non-alcoholic cider from the juice aisle. The result was notably sweeter but still delicious. Either way just do not substitute apple juice. Unlike juice, cider is unfiltered. The extra pulp and pectin makes a difference in the sauce consistency. We also doubled the amount of cider as we like having more sauce to ladle over noodles or our favorite pairing with this roast: creamy grits.
The original recipe has the roast cooking on the stove-top for 2-3 hours. I’m not a fan of cooking roast on the stove top and prefer using an oven for a low-slow, no-attention-needed roast.
Is oven preparation an option? YES. This is the best option if you don’t own a Dutch oven. Trying to use a large sauce pan on a stove top will increase your chances of a roast that cooked too fast and is dry.
- If you re using a Dutch oven, after browning the meat, cover with lid and place in a preheated 275F oven for 3 hours for a 3 lb. roast.
- If you don’t have Dutch oven, after browning the meat transfer to a transfer to a heavy casserole pan with lid. Bake in preheated 275F oven for 3 hours for a 3 lb. roast.
Slow cooker: Yes again! After browning, transfer all ingredients into a slow cooker. Depending on your slow cooker settings and roast, cook est. 2-3 hours on high or 6-8 hours on low. Cook until roast is fall-apart tender.
Whatever preparation you chose, try Prune Pot Roast. Your house is going to smell amazing and your stomach will thank you.
Prune Pot Roast -1946
Ingredients
- 3 lb Pot Roast ((Blade or Rump Roast))
- 1 Onion ((Peeled, trimmed, and sliced))
- 2 Tbs Bacon Grease ((Substitute Butter or Oil))
- ½ lb Prunes ((cut in half))
- 4 Whole Cloves ((or approx. ½ tsp ground cloves))
- ½ tsp Nutmeg
- 2 cups Cider (See Notes)
- Salt & Pepper
Instructions
- In a dutch oven or similar, heat bacon drippings or oil over med-high heat. Brown roast on all sides. Season generously on each side as you turn. Remove from pan and set aside.
- Add onions to pan and saute until softened.
- Return meat to pan. Add prunes, spices, and cider.
Stove Top Preparation
- Cover and simmer over low heat for 2-3 hours or until tender. Add small amounts water while cooking if sauce reduces too quickly.
Oven Preparation
- If you re using a Dutch oven, cover with lid and place in a preheated 275F oven for 3 hours for a 3 lb. roast. If you don’t have dutch oven, at this step transfer to a heavy casserole dish with lid. Bake in preheated 275F oven for 3 hours for a 3 lb. roast.
Slow Cooker Preparation
- Transfer all ingredients into a slow cooker. Depending on your slow cooker settings and roast, cook est. 2-3 hours on high or 6-8 hours on low. Cook until roast is fall-apart tender.
Notes
Serving Suggestions
- Serve with mash potatoes, egg noodles, or creamy grits
- Add 1 cup baby carrots
- Add 1/3 cup chopped dried apricots or figs
- Up the heat and add a tsp of chili flakes
Source
Adapted from a recipe in Easy Meat Recipes, Buehler’s Meats. National Live Stock and Meat Board, 1946.
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