Peking Roast - cooking recipe

Ingredients

3 to 4 lb. chuck blade roast
onion and garlic
1 c. vinegar
1 c. strong coffee
2 c. water

Preparation

Cut 1-inch slits into sides of the meat all around.
Press small wedges of onion and garlic alternately into each slit (garlic may be omitted).
Place in a large bowl or plastic bag. Pour 1 cup vinegar over meat.
Refrigerate for 24 to 48 hours, turning occasionally.