Handwritten recipe card for Prune Roast
by: salvagedrecipes

Prune Roast with Sweet Spiced Pan Sauce

Prune Roast
Prune Roast is a savory-sweet main dish featuring a hearty rump roast braised slowly with dried prunes, vinegar, and warm spices like cloves and cinnamon. This old-fashioned recipe balances richness and tang, creating a succulent meat dish perfect for Sunday dinners or special gatherings. The slow simmering transforms the prunes into jammy bites of flavor, and the pan sauce is reduced to a thick, aromatic glaze poured generously over the sliced roast. It's a nostalgic centerpiece that speaks to frugal creativity and deep, comforting flavor.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine American
Servings 10
Calories 485 kcal

Ingredients
  

  • 4 to 5 lbs rump roast
  • 2 tsp salt
  • 2 tsp pepper
  • 2 cups dried prunes (washed)
  • 2 cups boiling water
  • ½ cup cider vinegar
  • ½ cup water
  • 1 cup brown sugar
  • ¼ tsp ground cloves
  • 1 tsp ground cinnamon

Instructions
 

Step 1: Brown the Roast

  • Heat a heavy deep pan on the stove.
  • Add rump roast and brown on all sides.
  • Sprinkle with salt and pepper.

Step 2: Add Prunes and Simmer

  • Add washed prunes and 2 cups boiling water to the pan.
  • Cover and simmer for about 3 hours, or until meat is tender.

Step 3: Remove and Plate the Meat

  • Take roast out of the pan and place on a hot platter.

Step 4: Make the Sauce

  • Stir cider vinegar, ½ cup water, brown sugar, ground cloves, and ground cinnamon into the remaining liquid in the pan.
  • Cook rapidly over medium-high heat until the sauce thickens.

Step 5: Serve

  • Pour the sauce over and around the roast.
  • Serve immediately.

Tips

  • Substitute pork shoulder for rump roast for a different flavor.
  • Use red wine vinegar for a sharper tang.
  • Add a pinch of nutmeg for extra warmth.
  • For a thicker sauce, stir in 1 tsp cornstarch dissolved in water.
  • Add sliced onions when browning the roast for more depth.
  • Try apricots in place of prunes for a lighter sweetness.

Nutrition

Calories: 485kcalCarbohydrates: 28gProtein: 41gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 10gCholesterol: 110mgSodium: 710mgPotassium: 750mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 1mgCalcium: 40mgIron: 3.5mg
Keyword comfort food, holiday main, prune roast, retro recipe, slow cooked beef, sweet and savory, vintage dinner
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