Peking Roast - cooking recipe

Ingredients

1 medium rump roast (must be beef)
1 medium onion
1 c. white vinegar
2 to 3 c. very strong coffee
salt and pepper
garlic salt (optional)

Preparation

First cut crisscross slits deep down into the roast; trim off all fat.
Place roast in very hot skillet with melted butter. Brown well on all 4 sides.
After slicing onion into long pieces, push them down into the slits.
Place roast in a large bowl and pour the vinegar over and down into the slits.
Leave roast overnight in refrigerator.
Next day, pour off vinegar. Place roast in a large stew pan.
Pour the black coffee over it, then add water until roast is covered. Cover pan and cook at medium heat for 4 hours.
One half hour before done, season to your taste.
Gravy may be eaten, if desired. Roast will be very tender.