Peking Roast

• 1 medium rump roast (must be beef)
• 1 medium onion
• 1 c. white vinegar
• 2 to 3 c. very strong coffee
• salt and pepper
• garlic salt (optional)

1. First cut crisscross slits deep down into the roast; trim off all fat.
2. Place roast in very hot skillet with melted butter. Brown well on all 4 sides.
3. After slicing onion into long pieces, push them down into the slits.
4. Place roast in a large bowl and pour the vinegar over and down into the slits.
5. Leave roast overnight in refrigerator.
6. Next day, pour off vinegar. Place roast in a large stew pan.
7. Pour the black coffee over it, then add water until roast is covered. Cover pan and cook at medium heat for 4 hours.
8. One half hour before done, season to your taste.
9. Gravy may be eaten, if desired. Roast will be very tender.

rump roast, onion, white vinegar, coffee, salt, garlic salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=962931 (may not work)