Peking Roast

Directions

1. 1
   First cut crisscross slits deep down into the roast; trim off all fat.
2. 2
   Place roast in very hot skillet with melted butter. Brown well on all 4 sides.
3. 3
   After slicing onion into long pieces, push them down into the slits.
4. 4
   Place roast in a large bowl and pour the vinegar over and down into the slits.
5. 5
   Leave roast overnight in refrigerator.
6. 6
   Next day, pour off vinegar. Place roast in a large stew pan.
7. 7
   Pour the black coffee over it, then add water until roast is covered. Cover pan and cook at medium heat for 4 hours.
8. 8
   One half hour before done, season to your taste.
9. 9
   Gravy may be eaten, if desired. Roast will be very tender.