Pot Roast - cooking recipe

Ingredients

3 to 5 lb. roast beef
onion and garlic slivers
1 c. vinegar
1 to 3 c. water (approximately)
oil
2 c. black coffee

Preparation

Cut slits in meat and insert onion and garlic.
Place meat in bowl and cover with vinegar. Cover and place in refrigerator for 24 to 48 hours (baste occasionally).
Pour off vinegar. In a heavy pan, brown beef in oil until very dark.
Pour coffee and 2 cups water over roast. Cook slowly on top of stove for about 6 hours. Add more water as needed. Good.