Peking Pot Roast

Directions

1. 1
   Cut slits all over the roast.
2. 2
   Insert slices of garlic and onion in slits.
3. 3
   Put beef in bowl and pour vinegar over it, making sure it runs into the slits.
4. 4
   Refrigerate 24 to 48 hours.
5. 5
   Discard vinegar when ready to cook.
6. 6
   Place meat in heavy pot and brown in oil until almost burned on all sides.
7. 7
   Pour coffee over roast. Add water and cover.
8. 8
   Cook this slowly at a simmer for 6 hours on top of stove.
9. 9
   Twenty minutes before removing from stove, add salt and pepper.
10. 10
    Meat will fall apart.