4 lb. beef roast (rump, sirloin or boned rolled)
2 c. cider vinegar
2 c. water
2 large onions, sliced
1 whole lemon, sliced
10 whole cloves
4 bay leaves
6 whole black peppers
2 tsp. salt
2 tsp. sugar

In nonmetal deep dish, combine the ingredients until dissolved. Add meat, pouring some over top, and refrigerate 36 to 48 hours, turning meat 3 to 4 times. Remove meat. Sprinkle lightly with flour (reserve 1 cup liquid marinade) and brown. Add marinade plus 1/2 cup water and bake in 350°F oven 2 to 2 1/2 hours.

For gravy sauce: Strain marinade, cooked juice; add 2 tablespoons flour and thicken. Serve on platter with sauce over top.