Directions

1. Rub roast with garlic, salt and pepper. Place in a deep glass bowl.
2. Heat water and vinegar, but don't boil; add onion, bay leaves, cloves, paprika and sugar. Pour hot liquid over roast. Cover at least 1/2 of meat with liquid. Let cool and cover with plastic wrap.
3. Refrigerate roast in marinade for 5 days, making sure to turn meat once a day. Drain. Reserve juice.
4. Bake, covered, at 350 degrees F for 3 hours or until done. Heat reserved juice until boiling and thicken if desired with 2 tablespoons of flour to make a gravy. Serve with noodles or potatoes