Dear Readers: So many of you have requested the Heloise Peking roast recipe that it’s time to reprint it.

Use a 3- to 5-pound roast beef, and cut slits in the meat using a sharp knife. Then insert slivers of onion and garlic (which are optional).

Put the meat into a bowl and slowly pour 1/2 to 1 cup of white, apple cider or wine vinegar over the meat so that it runs down into the slits. Cover tightly and refrigerate overnight.

IMPORTANT: Before cooking, pour off the vinegar and pat the meat with paper towels.

To cook, place the roast in a heavy p...

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