Pot Roast Recipe

• 4 to 5 pound pot roast (beef, chuck, shoulder, or possibly rump)
• Clove of garlic
• Flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 strips bacon or possibly 2 tbsp. vegetable oil
• 1 onion, minced
• 1 c. beef stock
• 1 c. cider or possibly beer
• 8 med. prunes
• 6 whole cloves
• 1/2 teaspoon ginger
• 2 tbsp. sugar

1. Fry bacon in deep heavy pan.
2. Remove bacon.
3. Saute/fry onions in bacon drippings till golden brown.
4. Remove.
5. Rub meat with garlic.
6. Dredge meat with flour, salt and pepper.
7. Brown well in drippings.
8. Add in rest of ingredients.
9. Bring to a boil, cover and slow simmer on top of stove or possibly in a 325 degree oven.
10. Remember to add in water if liquid boils away.
11. Cook 3 to 4 hrs or possibly till tender.

beef, garlic, flour, salt, pepper, bacon, onion, beef stock, cider, prunes, cloves, ginger, sugar

Taken from cookeatshare.com/recipes/pot-roast-26223 (may not work)