3 to 5 lbs. beef roast
Onion
Garlic
1 1/2 to 1 c. white vinegar
2 tbsp. oil
2 c. black coffee
2 c. water

Cut slits into the beef roast. Insert slices of onions and garlic into the slits. Put meat in bowl and slowly drizzle 1/2 to 1 cup of white vinegar over it. Cover tightly and refrigerate overnight. Before cooking, pour off vinegar and wipe meat with a clean dry cloth. Brown on both sides in 2 tablespoons of oil. Pour 2 cups of serving black coffee over the meat and add 2 cups water. Cover and cook slowly on top of stove for approximately 6 hours. If needed, add small amounts of water at a time. Do not add salt and pepper until last 20 minutes.