This is a Hungarian method of slow cooking rump roast in vinegar until it is super tender. You can use less vinegar if that is your preference but some is important! Serve with bread and sour cream.
Altered ingredient amounts. I used 1/2 c. vinegar and 2 1/2 c. because I don't like a strong vinegar taste. It turned out really well and this was my first time cooking a roast. The roast was perfectly tender and quite tasty...even better the second day. - 29 Sep 2008
I just made this recipe - it was my first pot roast ever - and it turned out great! Soooo easy. My husband rated it 5 stars However, I do think that next time I won't use as much vinegar as the recipe calls for. But other than that it was fantastic!!!!! - 29 Sep 2008
It's a great dish and we Czechs call it SVICKOVA - 29 Sep 2008