4 lbs. beef, sirloin tip or rump roast
1 1/2 tbsp. salt
1 lg. onion, sliced
10 peppercorns
3 bay leaves
3 whole cloves
1 1/2 c. wine vinegar

Rub meat with salt. Place in a deep glass bowl or stainless steel kettle. Pour wine vinegar and enough water to cover meat. Add onion and spices. Marinate in refrigerator 2-3 days, covered. Remove meat from brine, reserving 4 cups (strain spices out). Heat 2 tablespoons shortening in heavy skillet. Brown meat on all sides. Remove from pan and make the following in skillet for gravy.

GRAVY:

Reserved brine
4 tbsp. sugar
5 tbsp. flour
Salt and pepper

Boil gravy until smooth and creamy. Pour over meat in deep baking dish and roast in 400 degree oven, 20 minutes per pound.