3-4 lb. beef roast
1 med. onion
2-3 garlic cloves

Cut slits in the roast and put garlic slivers in slits (be generous with the slits and garlic). Place the roast in a bowl with deep sides and put 1 cup of vinegar over the roast and marinate for at least 12 hours, or overnight. Turn the roast every once in a while. When ready to cook, pat dry and brown on both sides in a few drops of oil.

When brown on both sides add 2 cups strong coffee, the marinade and water to make 2 cups. Simmer in a covered pot for 4 1/2 to 6 hours (I use crockpot). Refrigerate overnight. Serve hot or cold.