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2 tbsp. shortening
5 lb. pot roast, boneless (rump or round)
freshly ground black pepper
3 lg. onions, cut up
2 cloves garlic, minced or put through press
1 1/2 c. prunes, soaked 1 hour or more in 1 1/2 c. water
1/2 tsp. whole cloves (approximately 8)
1 bay leaf
1 c. beef stock (or 2 beef bouillon cubes dissolved in 1 c. boiling water)
2 tbsp. butter
1/2 lb. mushrooms, sliced and sauteed in butter

Melt shortening in large heavy stew pot or Dutch oven. Sprinkle the pot roast on all sides with the salt and black pepper, dust lightly with the ginger. Brown pot roast well on all sides allowing at least 25 minutes to accomplish this thoroughly. Add the onions, garlic, cloves, bay leaf, and beef stock. Cover pot tightly and simmer for 1 1/2 hours. Add the prunes and prune liquid and continue cooking for 1 hour more, on a fairly low flame, until the roast is tender. Remove the pot roast and the prunes and strain the gravy, pouring off fat. Thicken gravy with flour that has been mixed to a smooth paste with water then, gradually blended with some of the hot gravy. Return pot roast and prunes to the stew pot and add sliced mushrooms, previously sauteed in butter. Taste for seasoning. Simmer until gravy thickens.
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