3 to 5 lb. roast
2 c. black coffee
2 cloves garlic, slivered
1 c. wine vinegar
1 onion, sliced
2 c. water

Cut slits at various levels in roast. Slice 2 slices of onion into thin slivers and insert these and garlic slivers into roast. Pour vinegar over roast, making sugar it runs into the slits. Let set in refrigerator for 24 hours, then drain off vinegar.

Brown roast well in hot fat on all sides. Pour coffee and water on roast in heavy pan. Simmer over low to medium heat for about 2 1/2 to 3 hours covered. Add more water if needed. Gravy may be thickened or serve as is. This roast has a pleasant (not coffee) flavor and is extra tender.