Heart Breaker Roast

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!

• Ready In: 3 hrs 50 mins
• Serves: 8

Ingredients

• Roast

• 4 -5  lbs rump roast
• 2  tablespoons olive oil
• 1  teaspoon salt
• 1  teaspoon pepper
• 2  cups dried prunes
• 2  cups water

• Sauce

• 1⁄2 cup cider vinegar
• 1⁄2 cup water
• 1  cup brown sugar
• 1⁄4 teaspoon ground cloves
• 1  teaspoon ground cinnamon

Directions

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