Well, Non-Christian at least.

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Does this sound like it would be a good idea, or result in a weirdly sweet prune roast reminiscent of Rachel Green's beef trifle?

I think it could work. I do a pomegranate/cherry pork roast that works with fruit. I might be a little concerned about the plums burning, but if you're only doing them for an hour, it could totally work. Although I'm not sure why you're adding the plums, sounds good with just olives and feta. But OTOH, I'm all for random cooking experiments.

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add kalamata olives to the onions and celery that I surround it with to absorb cooking juices

I expect the olives will do more flavoring than absorbing the flavor. I'd be a little worried about bitterness. Though I frequently love olives in savory dishes.

The coriander sounds good. I'm iffy on the plum. Generally a milder sweet flavor would be used with a roast - like carrots or sweet onions or apples even. Also, I don't think the plum is going to survive that heat and impart flavor the way you want it to.

But I'm curious about your roast and will need a review once you've had it.

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Although I'm not sure why you're adding the plums, sounds good with just olives and feta.

I'm aiming for a rich mix of flavors like a Moroccan tajine. But rice is off the menu for now, and I like a brown crust on beef so I'm reluctant to simmer it in a covered earthernware pot—hence the plums, as dates would probably shrivel to inedible rubbery plugs over an hour's baking.

Hmm, I may add the olives and plums a little later, like 40 minutes from completion.

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Is this roast beef, Matt? I think it might be a little sweet. If it's chicken or pork though, go for it.

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Yep, a 3lb. roast top sirloin. I'm also cooking with my dad's sweet tooth in mind, so somewhat sweet is good. I just don't want it to taste like a dessert.

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I wouldn't do the plumbs. I don't have enough experience with coriander to say, either way.

I think I meant plums, but I don't know how to back space on this Blackberry.

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I just don't want it to taste like a dessert.

I don't know what you mean. What's not to like? Custard? Good. Jam? Good. Meat? Gooood.

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Can you incorporate the sweetness into a pan sauce made with the beef jus after the roast is done? That way you could hydrate dates or apricots or other dried fruit and add that in somehow? Get that Moroccan thing going that way, if you're reluctant to braise or cover...?

I'm just not feeling the plum. But that could just be my own instincts.

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Matt: I think if you want that plum flavor you should start with prunes. They'll absorb the liquid and puff up and get juicy while the plums will shrivel up.

Jesse: I would go for natural sugar: an apple or an orange just before you leave for the event.

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