Fruited Pot Roast of Beef With Cranberry Gravy

• 4 12 lbs boneless beef rump roast
• 2 tablespoons cooking fat
• 2 teaspoons salt
• 18 teaspoon pepper
• 14 cup water
• 24 pitted prunes
• 1 medium onion, sliced and separated into rings
• 1 (16 ounce) can jellied cranberry sauce
• 2 tablespoons lemon juice
• 14 teaspoon allspice

1. Lightly brown pot roast in cooking fat.
2. Pour off drippings.
3. Season meat with 1 salt and 1/8 t pepper.
4. Place on rack in Dutch oven or roasting pan.
5. Add water.
6. Cover tightly and cook in slow oven (325) for 3 to 3 and 1/2 hours our until meat is tender.
7. The last 15 minutes of cooking time, add prunes and onion rings.
8. Cover again and continue cooking.
9. Remove meat, prunes and onions from pan.
10. Pour off all but 1/4 c drippings.
11. Mash cranberry sauce into drippings and stir to blend.
12. Add onions, lemon juice, allspice and 1 t salt.
13. Bring to a boil and cook over low heat until the cranberry sauce is dissolved.
14. Add prunes to sauce and cook 5 minutes.
15. Serve carved roast garnished with prunes on hot platter.
16. Accompany with cranberry gravy.

rump roast, cooking fat, salt, pepper, water, prunes, onion, cranberry sauce, lemon juice, allspice

Taken from www.food.com/recipe/fruited-pot-roast-of-beef-with-cranberry-gravy-176032 (may not work)