5 lb. bottom round roast
1 med. onion
1/2 c. vinegar
1/2 c. water
Butter
1/2 tsp. cloves (optional)
Salt and pepper to taste
2 bay leaves

Brown the meat on all sides in butter. It's best to use a heavy bottom pan like a Dutch oven. When the meat is brown on all sides add the rest of the ingredients and cook hard until the first broth is almost boiled away. Add water, reduce heat and simmer for approximately 2 hours.