3 to 5 lb. roast
Onion
1 c. vinegar
2 c. strong black coffee
2 c. water
Salt and pepper

Cut slits through the meat and insert slivers of onion into them. Pour vinegar over it. Cover and place in refrigerator 24 to 48 hours, basting occasionally with the vinegar. Pour off vinegar, dry meat with paper towels and brown in oil in a heavy Dutch oven until it is dark brown on both sides.

Pour coffee and water over the meat and cover. Cook slowly approximately 6 hours on top of stove or until done (add salt and pepper last 20 minutes of cooking time.) (Add more water if needed, a small amount at a time.)