This recipe came from my mom. It takes little time since it requires basting, but the end result is worth it. Makes a truly elegant meal served with mashed red potatoes and a green vegetable.
Preparation Time
30 mins
Cooking Time
3 hr
Total Time
3 hr 30 mins
Calories
371 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C).
Step 2
Place the roast in a shallow roasting pan. Mix together the mustard and 2 tablespoons of brown sugar; spread over the roast.
Step 3
Roast for 3 hours in the preheated oven, basting with 1/4 cup of apple juice every 30 minutes. Roast is done when the internal temperature reads 145 degrees F (63 degrees C).
Step 4
During the last hour the roast is cooking, combine the prunes, apricots, red wine, 1/4 cup brown sugar, 3/4 cup of the juices from the roasting pan, and cloves in a saucepan over medium heat. Bring to a boil, then cover and simmer for 15 minutes. Spoon the fruit around the roast in the roasting pan during the last 30 minutes of cooking.
Step 5
When the roast is done, place it onto a serving platter and spoon the fruit around it. Remove 1/4 cup of the drippings from the roasting pan, and mix with the cornstarch. Stir into the pan of drippings, and cook over medium-high heat, stirring gently until thickened and no longer cloudy, about 5 minutes. Transfer to a gravy boat or serving bowl.
Step 6
Slice the roast, and pass the sauce for guests to serve themselves.
