HEART BREAKER ROAST

Heart Breaker Roast image

I got this from a MFK Fisher book. Don't be scared of the "Prunes". If they don't disintegrate in the sauce, I always strain out the chunks before I make the sauce. But the flavor will keep your hubby coming back for more!

Provided by Erin Justice

Time 3h50m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

4 -5 lbs rump roast
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
2 cups dried prunes
2 cups water
1/2 cup cider vinegar
1/2 cup water
1 cup brown sugar
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon

Steps:

Preheat a heavy deep pan on medium-high heat.
Add oil, and brown roast on all sides until a golden crust forms.
Sprinkle with salt and pepper. Add prunes and 2 cups of water.
Cover and reduce heat to simmer for 3 to 3 1/2 hours.
Remove meat from liquid and place on a platter.
If you wish, you can strain out the prune pieces, but save the juices!
Stir in vinegar, water, sugar, cloves and cinnamon. Cook rapidly until a thick sauce is formed.
Pour sauce over and around meat.
I like to serve garlic mashed potatoes, and green beans with this dish.

Nutrition Facts : Calories 689.4, Fat 31.1, SaturatedFat 11.4, Cholesterol 138.3, Sodium 425.1, Carbohydrate 54.5, Fiber 3.3, Sugar 42.7, Protein 47.9