5 lb. beef roast
2 onions
Whole ginger
1/2 tsp. allspice
3 bay leaves
Salt
1/2 tsp. pepper
2 c. vinegar
3 1/2 c. water

Mix spices with vinegar and water and boil for 5 minutes. Put roast in deep pot and layer onion around roast. Pour vinegar/spices water over roast and refrigerator for 4 to 5 days. Turn roast several times to season evenly.

To cook, remove meat from marinade. Reserve marinade. Blot roast dry. Butter pan. Place meat in pan. Bake 1/2 hour at 350 degrees. After 1/2 hour pour marinade over meat. Cover and bake at 300 degrees for 3 to 3 1/2 hours.