brown meat sauce
You might try the tzimmes mentioned in the post above. Just use a higher proportion of meat (flanken? a brisket?)to the sweet potatoes/yams, carrots, and prunes.
Joan Nathan's Friday Night Brisket recipe yields a lot of juice and cooked celery, onions, carrots, and garlic. You might try something like that. We will cook our brisket a day or two ahead, slice, and refrigerate. Before the Seder starts, we put the sliced meat in a foil baking pan with the veggies and juice, and reheat at a low temp for a couple of hours.
Scrumcious, and no attention needed during the Seder.