Pot roast

35 years ago, I was in the Amish area, and picked up one of their Pensylviania dutch cooking books. This is an awesome German saurbraten, and I think you may find it close to your grandma's. 2" thick piece of chuck, pot roast or tender boiling beef. Place in dish or bowl and cover with solution of half vinegar and half water, put in two large onions sliced. Do this two or three days before the meat is wanted. Cover with plastic. On the day before it is to be cooked cut 3 or 4 slices of bacon into 1" pieces and chop fine 1 tbs. of the onion which has been soaking in the vinegar. Cut holes in the meat 1 or 2 inches apart and stuff bits of the bacon and chopped onion into the holes. Put the meat back into the solution, add 1 tbs. whole cloves and 1 tsp. whole allspice. Bake the meat as pot roast in part of the solution, until tender. Use more of the solution, adding sugar to taste, in making the gravy which will be almost black. Let me know if you are happy with this. I bet you will be.