2 1/2 c. vinegar
2 1/2 c. water
2 med. onions, sliced
12 whole cloves
6 whole black peppercorns
1 med. lemon, sliced
2 or 3 bay leaves
1 tbsp. salt
1 (3 lb.) boneless beef round rump roast

In deep bowl, combine vinegar, water, onion, lemon, cloves, peppercorns, bay leaves and salt; add meat to marinade mixture, turning to coat. Cover, refrigerate 2 to 3 days turning meat occasionally, drain meat; reserving marinade; center thermometer near center of roast, but not touching metal rod; attach spit, place drip pan under meat, turn on motor. Roast over slow coals until thermometer registers 160 degrees for medium rare during the last 30 minutes. Let stand 15 minutes before carving. Makes 8 servings.