One 3-1/2 pound pot roast Salt and pepper Ground ginger 1/4 cup olive oil 3 onions, sliced 2 large garlic cloves, crushed 1/2 cup Burgundy 2 cups weak tea 12 prunes, diced and pitted 2 Tablespoons unsalted butter, softened 1/4 cup gf flour
Preheat oven to 300 degrees F.
Sprinkle roast generously with salt, pepper and ginger.
Heat half the oil in a roasting pan or Dutch oven, over medium heat. (The pan should be just larger than roast, so that meat does not touch sides of pan, but is nicely centered) Sauté onions and garlic until golden. Remove and set aside. Add remaining oil and brown roast slowly on all sides. Add onions and garlic back into pan along with Burgundy.
Bake, covered for 2 hours.
Cover prunes with hot tea and let stand until cold. Drain off all but 3/4 cup liquid and add liquid to roast. Cover and bake for about 2 more hours or until roast is tender.
Lift roast onto a serving platter.
Place roasting pan on top of stove and bring liquid to a boil.
Combine butter and flour in a small bowl, mixing until well blended. Roll mixture into small balls and add one by one to boiling liquid, stirring constantly. Add as many balls as needed for desired thickness. Carve roast and serve with sauce.