Peking Roast

• To Marinate
• 5 lbs roast beef (3-5 lbs.)
• garlic, slivers
• onion, slivers
• 1 cup cider vinegar (or white vinegar)
• To Cook
• 2 cups strong brewed coffee
• 2 cups water
• salt and pepper

1. With a sharp knife, cut slits all the way through the roast and insert slivers of onions and garlic.
2. Put the meat into a bowl and slowly pour the vinegar over it so that it runs down the sides into the slits.
3. Cover with plastic wrap and refrigerate for 24-48 hours.
4. When ready to cook, pour the vinegar off.
5. Place the meat in a heavy dutch oven and brown in oil until very dark on all sides.
6. Pour the 2 cups of brewed coffee over the meat and then add 2 cups of water.
7. Cover and cook slowly for approximately 6 hours on top of the stove.
8. You may need to add more water at some point, so check it once in a while and add only a small amount of water at a time.
9. Season well, but do not add the salt and pepper until about 20 minutes before serving.

marinate, beef, garlic, onion, cider vinegar, coffee, water, salt

Taken from www.food.com/recipe/peking-roast-125435 (may not work)