1 (2 to 4 lb.) chuck or arm beef roast
Vinegar
Garlic
Onion
2 c. strong, black coffee

Cut slits completely through beef. Insert garlic and onion slivers. Put beef in a bowl and pour 1 cup vinegar over it, making sure vinegar runs in slits. Put in refrigerator for 24 to 48 hours. Baste or turn a few times. Put meat in heavy pot and brown in oil until nearly burned on both sides. Pour 2 cups strong, black coffee and 2 cups water over roast. Cook slowly for 6 hours at a simmer. Do not season until last half hour and then only salt and pepper but lots of each. Thicken gravy. Serve with baked potatoes, peas, and cranberry sauce. We also call this Fall-Apart-Beef and use with small sandwich rolls for parties.