Prune Roast

• 4 to 5 pounds rump roast
• 2 teaspoons salt
• pepper

Heat a heavy, deep pan on top of range. Add roast, turning so it will brown on all sides. Sprinkle with salt and pepper. Add prunes and water, cover, and simmer until tender (about 3 hours). Remove meat from liquid to hot platter. Stir in vinegar, water, sugar, cloves, and cinnamon; cook rapidly until a thick sauce is formed. Pour sauce over and around meat, serve immediately.]