Margarita's International Recipes



Pot Roast with Prunes

This recipe really didn't work out for me. The meat came out extremely dry. I think the real problem was using top round - a fattier cut, such as chuck, would have worked better.

The flavors were fine, not particularly overwhelming, but it'd have been a fine pot roast if it'd been moist.



  • 2 lbs top round or chuck roast
  • 1 bottle red wine
  • 2 onions, sliced
  • 3 Tbsp. fresh rosemary leaves
  • 4 garlic cloves, sliced
  • salt & pepper to taste
  • 2 Tbsp. olive oil
  • 8 oz tomato paste
  • 3 carrots, cut in chunks
  • 1 cup Prosek or another dessert wine
  • 1/2 cup prunes
  • 1 bay leaf
  • 4 cloves


Put the beef in a lidded container, add the wine, sliced onions and rosemary leaves, and marinate overnight.

Remove the beef from the marinade and reserve both. Cut small incisions into the roast and place garlic slices in them. Season with salt and pepper.

Heat olive oil over medium-high heat in a large skillet. Add beef and brown on all sides.

Meanwhile, put the marinade into a large pot, wide enough to accommodate the roast. Heat over medium heat and mix in the tomato paste. Bring to a boil. Add the roast to the sauce, and then the carrots. Boil for 15 minutes, stirring often.

Set the heat to low and add the wine, prunes, bay leaf and cloves. Cover and simmer gently for 3 hours, adding water if needed.

Adapted from a recipe at

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