3 cups water 3 cups cider vinegar 1/3 cup light or dark brown sugar 1 lemon, thinly sliced 4 onions, sliced 12 whole cloves 2 bay leaves 1/4 teaspoon black pepper 1 1/2 teaspoons salt
Combine all ingredients and keep at room temperature 2 hours. Add chuck, round or rump roast. Cover bowl and refrigerate 2 to 3 days. Turn meat each day.
Hold at room temperature 4 hours before roasting. Marinade can be kept in refrigerator and used again.
