Ingredients

2 pounds beef
3 cloves
4 cloves garlic, slivered
2 oz. bacon slices
1 onion, finely chopped
8 oz. dried prunes
1 cup red table wine (or stock)
1 tablespoon tomato paste
1 1/4 cup beef stock
1/4 cup lard or oil
salt and pepper to taste

Directions

Wash roast, wipe with towel, lard with bacon. Make small slits in side of roast and insert garlic and clove in each slit. Season with salt and pepper and refrigerate overnight. The next day, heat oil and brown meat on all sides. Add onion and simmer slowly until meat soaks up all the juices. Add wine, tomato paste and prunes. Simmer about 20 minutes. Add beefstock and simmer slowly for 2 hours. If necessary, add a little water occasionally. Remove roast, slice thinly and place on serving platter. Strain the gravy and cook it for another half hour. If required, thicken gravy with a little flour browned in hot fat. Pour sauce over sliced roast before serving.

Each serving contains 568 calories, 38.5 g fat, 21 g carb, 500 mg sodium, 105 mg chol.