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Pot Roast with Dried Plums and Port Wine {Vintage Recipe}

Pot Roast with Dried Plums and Port Wine Vintage Recipe ModernRetroWoman.com

 It’s time to start thinking of our meals in terms of glamour and elegance.  Dinner from a box is not even remotely glamorous.  It is time to step up the glamour meal quotient and retrain your palate to savor fine food.  I know, I know.  You’re thinking you don’t have time for a glamorous meal.  I understand.  I, too, live a very busy life.  But, remember, as part of our Glamorous Whole Life Makeover, we are learning the tricks from our mid-century mentors on how to make something seem like we’ve spent hours over the stove when we really haven’t.  Case in point:  Pot Roast with Dried Plums and Port Wine.  This recipe really only has about 15 minutes of active cooking time.  You can wander off and do something else while it is working its magic.  And the flavor is absolutely sublime.

I found this recipe in Sunset Cookbook of Favorite Recipes, 1949.  The original title was Pot Roast with Prunes and Wine.  That isn’t very glamorous sounding, is it?  So, I refined the title a bit to fit our needs.

I have not tried this recipe in a slow cooker so I cannot tell you how it would fare.  But it does quite well in a cast iron dutch oven on top of the stove. And, the best part is that the aroma fills the house with anticipation of a delicious meal.  Serve this with buttered noodles or mashed potatoes topped with Parmesan cheese.  The leftovers make heavenly sandwiches that puts deli roast beef to shame.

Are you ready to step up your glamorous meal quotient?

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A recipe card shows "Pot Roast with Dried Plums and Port Wine". The image features the pot roast with a bottle of port wine in the background, and a tag line reads, "A Glamorous Vintage Recipe from ModernRetroWoman.com".

Pot Roast with Dried Plums and Port Wine

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With just a few minutes of active cooking time, this elegant pot roast will make it seem like you’ve slaved over the stove for hours to achieve its sublime flavor.


Units Scale
  • 4 pound chuck pot roast
  • Flour
  • 23 Tablespoons of olive oil
  • 1 large onion, chopped
  • 1 large can (1 lb. 13 oz) of chopped tomatoes
  • 1 cup boiling water
  • Package of prunes (at least 18 prunes)
  • 1 cup tawny Port wine
  • 1 Tablespoon sugar
  • Salt and Pepper to taste


  1. Heat oil in a heavy pot or dutch oven.
  2. Dredge the roast in the flour and slowly brown on all sides in the oil.
  3. Add the onion and continue to cook until caramelized.
  4. Add tomatoes and boiling water. Cover the pot tightly and simmer over low heat for 2 1/2 to 3 hours (until the meat is almost tender).
  5. Add prunes, port wine, sugar, salt and pepper. Continue cooking for another 30 – 45 minutes or until the meat and prunes are tender.


  • Serve with buttered noodles or mashed potatoes topped with Parmesan cheese.


  • Serving Size: 6

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