5 lb. pot roast of beef
2 tsp. salt
1/4 tsp. pepper
1 onion, sliced
3 bay leaves
1 tsp. pepper corns
2 c. cider vinegar
2 c. water

Rub meat thoroughly with salt and pepper and place in an earthern dish. Add onions, bay leaves and pepper corns. Mix equal parts vinegar and water and pour over meat. Let stand for 24 hours in refrigerator. Drain meat, place in roasting pan and brown well in 400 degree oven.

When well browned, add a little of the spiced vinegar. Cover pan tightly and cook slowly for 3 1/2 hours or until meat is tender. Add more of the vinegar is necessary. When cooked, remove meat to a platter and thicken liquid with 1 tablespoon flour mixed with a little cold water. Bring to boiling and cook 1 to 2 minutes. Serve with the meat. 10 servings.