Approx. Cook Time: 3-4hr

Mix all ingredients together. (Double recipe if your roast is extra large.) Place in deep dutch oven or large casserole dish with lid. Put roast in after piercing with a large fork several times. Bake for 2 - 3 hours or one hour per pound of meat. After meat is fully cooked, remove from oven. Put roast on platter and cool for 10 minutes.

Slice

roast into 1/2" slices and put back into warm marinade. Let meat absorb marinade for approximately 20 - 30 minutes before serving.

While allowing meat to absorb marinade, take 1 to 2 cups of the excess

marinade and thicken it in a saucepan using 2 - 3 Tbsp. Of cornstarch.

If you serve the meat with rice, this makes an excellent gravy. You may vary the amounts of vinegar and brown sugar according to your taste. I add them without using a measuring cup, but the quantities listed are fairly accurate.

Marinate uncooked chicken, steaks, or pork chops in marinade for 6 hours at room temperature and then broil in oven or on outside grill.

For chicken, if you don't have 6 hours, you can simmer chicken in marinade on top of the stove for approximately 45 minutes. If you have more than 6 - 8 pieces it may take longer.

Shish-Kebabs - Ask the butcher to slice a boneless roast into 1/2" slices. Slice it into 1 1/2" strips when you get home. Marinate it for 5 - 6 hours. Swivel meat onto skewers alternating with green pepper wedges, and tomato wedges. Fresh pineapple and mushrooms may also be used. Grill on outside grill or in oven.