HELOISE PEKING ROAST

Rose Ann clipped this out of yesterday's paper.  Use a 3 to 5 lbs. beef roast and cut slits in the meat with a sharp knife.  Then insert slivers of onion and garlic.  Put the meat into a bowl an slowly pour 1/2 to 1 cup of white apple cider or wine vinegar over the meat so that it runs down into the slits.  Cover tightly and refrigerate overnight. IMPORTANT:  Before cooking, pour off the vinegar and pat the meat with paper towels.  To cook, place the roast in a heavy pot (a cast-iron Dutch oven is great) and brown it on all sides in a few tablespoons of cooking oil.  Next, pour 2 cups of strong, black, brewed coffee over the meat, add 2 cups of water, then cover and cook slowly on low heat on top of the stove for approximately 6 hours.  You might have to add more water at some point, so check it every so often.  However, do not add salt or pepper until the last 20 minutes of cooking.  Heloise says the roast will be absolutely tender and delicious.  I wonder if you browned the roast and then added it to a slow cooker (Crock Pot), if it would be just as good and easier to control the heat and cooking process.  We have not tried this yet, but will soon.  It sounds good.    P.S.  I am fixing it this weekend.