Directions
1. In a large bowl, combine red wine vinegar, red wine, and water. Add chopped onion, carrots, celery, garlic, bay leaves, sugar, salt, pepper, cloves, and juniper berries.
2. Place the beef roast in the marinade and cover. Refrigerate for at least 24 hours, turning the meat occasionally to ensure it marinates evenly.
3. Preheat your oven to 325°F (160°C).
4. Remove the roast from the marinade and pat it dry with paper towels. Reserve the marinade and vegetables.
5. In a large Dutch oven or oven-safe pot, heat vegetable oil over medium-high heat. Brown the roast on all sides to develop a rich color.
6. Once browned, pour the reserved marinade and vegetables into the pot with the roast. Bring the liquid to a simmer.
7. Cover the pot with a lid and transfer it to the preheated oven. Roast for 3-4 hours, or until the meat is fork-tender.
8. Once the roast is done, remove it from the pot and set it aside to rest. Strain the liquid to remove the vegetables and bay leaves.
9. Return the strained liquid to the pot and bring it to a simmer on the stove. Stir in the crushed gingersnap cookies to thicken the sauce. Continue to cook for a few minutes until the sauce reaches your desired consistency.
10. Slice the pot roast and serve it with the rich, tangy sauce drizzled on top.
Variations & Tips
For a milder flavor that might appeal to picky eaters, you can reduce the amount of red wine vinegar and increase the water in the marinade. If you can’t find juniper berries, they can be omitted or substituted with a small amount of gin. To make the dish gluten-free, you can thicken the sauce with cornstarch instead of gingersnap cookies. Simply mix 1-2 tablespoons of cornstarch with cold water and stir it into the simmering sauce until thickened.
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