5 lb. rump roast
4 c. water
2 c. red wine vinegar
2 tbsp. sugar
1 med. onion, chopped
1/4 tsp. salt
Pinch pepper
4 tsp. mixed pickling spices

Add water, vinegar, sugar, onion, salt, pepper, and pickling spices; mix. Cover with plastic wrap for 4 days, turning 1 time daily. Using 1 cup of the marinade and 2 cups of water, put roast in roasting pan and cover, adding more of the marinade as needed. Cook at 350 degrees for 30 minutes, then cover and cook for 3 hours.