5 lb. bottom round roast
2 tbsp. butter
1 c. vinegar (1 c.)
1 c. water
1 med. onion, quartered or chopped
3 bay leaves
1/8 tsp. cloves
Salt and pepper to taste

A heavy-bottomed pan is preferred, such as cast iron or Guardian Service.

Melt butter in the pan to be used. Brown the meat on all sides. Add vinegar and cook on "high" until the vinegar almost completely boils away. Add the water and remainder of ingredients.

Cover and cook on "high" or "medium high" until the water almost completely boils away once. Add more water (to cover at least half of the meat), reduce the heat and simmer for an additional 2 hours, adding water as needed. Make gravy as usual using the essence in the pan.