3-5 lb. roast
Slivers of onion
1 c. vinegar
2 c. strong black coffee

With a sharp knife, cut slits completely through meat. Insert slivers of onions in slits. Put meat in bowl and slowly pour vinegar over it. Cover and refrigerate 24-48 hours basting meat occasionally with the vinegar. Pour vinegar off when ready to cook. Place meat in a heavy pan and brown in oil until very dark on both sides. Pour 2 cups of strong black coffee over the meat and add 2 cups water. Cover. Cook slowly for approximately 4 hours on top of stove.

You may need to add more water at some point, but only a small amount at a time. Do not add salt and pepper until about 20 minutes before serving. This roast will be so tender it will fall apart at the touch of a knife. Makes a good gravy also.