Peking Roast - cooking recipe

Ingredients

1 (3 to 5 lb.) roast (boneless chuck or sirloin tip)
2 cloves garlic, cut into slivers
1 large onion, cut into thin slices
1 c. vinegar
2 c. strong black coffee
2 c. water
salt and pepper to taste

Preparation

Cut slits almost through the meat.
Insert garlic and onion slices into slits.
Place beef in bowl and pour vinegar over. Refrigerate 24 to 48 hours, basting with vinegar occasionally. When ready to cook, discard vinegar solution and brown meat in small amount of oil until nearly burned on both sides.
Pour coffee and water over roast.
Cover and cook very slowly for 6 hours. Season 20 minutes before serving.
Thicken gravy if desired.
May add Oriental cut veggies for last 20 minutes if desired.
Serves 6 to 8.