10 to 12 lb. beef roast
1/2 box bay leaves
2/3 c. cider vinegar
1/4 c. salt
1/3 tsp. pepper
3 1/2 c. blended onions
1 1/2 pkgs. (3 envelops) Lipton onion soup mix (not Cup 'O' Soup)

Fill roaster half full of water and put roast in. Combine remainder of above ingredients and pour over roast (see note below for bay leaves). Roast at one hour per pound or until meat thermometer registers 150 degrees in the middle. When done, throw away bay leaves. Remove roast and refrigerate. When thoroughly cooled through, slice thin and return to brine. Heat to desired doneness. This keeps for several weeks in the refrigerator.

Note: Bay leaves are very dangerous if swallowed. For this recipe it is best to either put them in a net bag to cook or to simmer them separately in a little water and just add the juice to the other ingredients.

This is the recipe that the Cannonville Church uses for it's annual beef and ham dinner in March.