Peking Roast - cooking recipe

Ingredients

3 to 5 lb. beef roast (any cut)
garlic bud
1 small onion
1 c. vinegar
2 Tbsp. oil
2 c. strong black coffee
2 c. water
salt and pepper to taste

Preparation

Cut slits completely through the meat and insert sliver of garlic alternating with onion in next slit.
(Can use all onion if you do not like garlic.)
Pour vinegar over meat, making sure it gets into the slits.
Place in refrigerator and leave for 24 to 48 hours.
When ready to cook, place in heavy roaster or pot and brown very well on all sides.
Pour in coffee and water and cover. Simmer on top of stove 4 to 6 hours.
Season with salt and pepper 20 minutes before serving.
This roast falls apart at the touch of a fork.
Drippings can be thickened or used as they are.