Peking Roast

• 3 to 5 lb. roast
• Onion
• Garlic
• 1 c. vinegar
• 2 c. strong black coffee
• 2 c. water
• Salt and pepper

1. Cut slits completely through meat.
2. Insert slivers of garlic and onion into these slits.
3. Put beef in a bowl and pour 1 cup of vinegar over it making sure that vinegar runs down into the little slits.
4. Place in refrigerator for 24 to 48 hours.
5. When ready to cook, drain vinegar off and brown meat in iron skillet until almost burned on all sides.
6. Pour 2 cups of strong black coffee over roast.
7. Add 2 cups of water and cover.
8. Cook this slowly at a simmer for 6 hours.* Do not season until 20 minutes before ready to serve.
9. Then add salt and pepper.
10. Pan drippings will be very dark and will make excellent gravy.
11. Roast will fall apart at touch of fork.

roast, onion, garlic, vinegar, black coffee, water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143919 (may not work)