1-1/2 lb. beef sirloin or 1-1/2 lb. top round steak about 3/4 inches thick
1 c. wine vinegar
1 c. water or buttermilk
1 medium onion chopped
1 tbsp. all spice seasoning
6 ginger snaps

Soak the meat in the refrigerator for about 24 hours before cooking. Drain off meat and save the juice. Put the roast in a roasting pan in the oven about 1/2 hour uncovered on 350°F. Add the drained juice to the roast and cook uncovered an additional 1 hour. Put 6 ginger snaps in the juice (It makes a nice thick gravy). Put a cover on the roasting pan and cook about 1 hour covered or until meat is tender and done.