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

Fry bacon in deep heavy pan. Remove bacon. Saute onions in bacon drippings until golden. Remove. Rub meat with garlic. Dredge meat with flour, salt and pepper. Brown well in drippings. Add rest of ingredients. Bring to a boil, cover and slow simmer on top of stove or in a 325 degree oven. Remember to add water if liquid boils away. Cook 3 to 4 hours or until tender.