Beef Roast

• 4 to 5 lbs. beef rump
• ½ cup vinegar
• ½ teaspoon

Cut salt pork into small pieces. Make incisions in the roast and fill with salt pork in two and three inch spaces. Place in earthenware vessel, cover with vinegar, water, spices, salt and onions. Let stand overnight.

The next day put meat and liquid into a roaster and bake uncovered at 325° until meat is tender, basting the meat at frequent intervals. Strain sauce in roaster and add the