2 c. vinegar
2 c. water
1 onion, sliced
1/4 c. honey
2 tsp. salt
10 peppercorns
2 bay leaves
6 whole cloves
1 lemon, sliced
2 tsp. cooking oil
Potatoes
Carrots
Flour

5 lb. roast

Bring the first 8 ingredients to a boil and cook 8 minutes. Then add lemon and meat and marinate in refrigerator for 3 days (turning daily).

Dry meat with paper towels and brown in oil. Add 1 1/2 to 2 cups marinade to meat and cover.

Simmer 2 1/2 to 3 hours or until almost tender (add marinade as needed).

Add vegetables and cook for 45 minutes. Thicken for gravy. (Sometime add sugar to gravy.)