5 lb. rump or top round roast
Salt & pepper
1 thinly sliced onion
1 thinly sliced carrot
1 1/2 tsp. horseradish
Celery tops
1 1/2 tsp. thyme
1 tsp. whole peppers
3 bay leaves
Equal parts water & vinegar to cover roast

Rub meat well with salt and pepper; put in large crock or earthen dish. Add onion, carrot, horseradish, celery tops, thyme, whole pepper and bay leaves. Use vinegar diluted with equal part water. Pour over meat, let stand in cold place 24 hours.

Remove roast from marinade and put in 400 degree oven. Brown well on all sides. Pour a little of strained spiced vinegar over meat. Reduce heat to 350-375 degrees. Cook until tender, about 3 hours.