Heloise Peking Roast - cooking recipe

Ingredients

3 to 5 lb. beef roast
1 medium onion
1/2 to 1 c. white vinegar
2 Tbsp. oil
2 c. black coffee
2 c. water
salt and pepper to taste

Preparation

Wash meat.
Cut slits in meat and put in slivers of onion. Drizzle vinegar over meat.
Cover tight and place in refrigerator overnight.
Next day, drain off vinegar and wipe dry.
Put meat in heavy pan and brown both sides in oil.
Pour coffee and water over meat. Add salt and pepper.
Cover and bake 5 to 6 hours in low degree oven until meat is fork-tender.
Make drippings into gravy.