Ingredients:
Roast & Marinade:
 | 4-5 pound boneless beef pot roast, rolled and tied. (Recommended cuts: boneless chuck top blade, rump, or chuck shoulder). |
| 1 Cup red wine vinegar |
| 1 Cup dry red wine |
| 1 Medium onion, sliced |
| 2 Bay leaves |
| 1 Tsp black peppercorns |
| 1 Tsp caraway seeds |
| 6 Juniper berries, crushed, or 1 Oz of gin |
| 4 whole cloves |
Gravy:
| 2 Tbs vegetable oil |
| 1/2 Cup finely chopped onions |
| 1/2 cup finely chopped carrots |
| 1/4 cup finely chopped celery |
| Generous pinch of ground ginger |
| 2 Tbs all purpose flour |
| 1/2 Cups beef stock |
| 1 bay leaf |
| 8 gingersnaps, crushed |
Prepares 1 sauerbraten roast or 6-10 servings
Marinade Time: 2-4 days
Preparation time: Not known
Cook time: Not known
Marinade:
| Combine in a saucepan and bring to a boil all of the marinade ingredients. |
| Let cool, then pour into a large, heavy plastic bag or large bowl. |
| Add the pot roast to the marinade and turn to coat. |
| Close the bag or cover the bowl, and refrigerate for 2 - 4 days, turning the roast at least 2 times daily. |
Cooking the roast:
| Remove the meat from the marinade and pat dry. Season the roast with salt and ground pepper to taste. |
| Strain the marinade and discard the solids. (Reserve the marinade). |
| Heat in a large dutch oven, over medium/hot heat 2 Tbs of vegetable oil. |
| Add the roast, and brown on all sides, (approximately 20 minutes). The meat should sizzle, but not burn. |
Preparing the gravy:
| Pour all but 2 Tbs of the fat from the pan and add the onions, carrots, celery and ginger. |
| Cook over medium heat until the vegetables begin to soften. (About 10 minutes). |
| Sprinkle with the 2 Tbs of flour, stir until smoorth and cook until the flour begins to color. (About 3 minutes). |
| Pour in the beef stock along with the reserved, strained, marinade. Add the bay leaf. |
| Bring to a boil, stirring constantly and scraping brown bits from the bottom of the pan. |
| Return the roast to the pan, cover and cook for 1 1/2-2 hours. Turn the roast every 30 minutes or so to cook evenly. When tender, remove from the pan, and keep warm. |
| Skim the fat off the top of the liquid, and reduce over high heat to 2 - 3 cups. |
| Stir in the crushed ginger snap coookies, and cook, stirring until the sauce begins to thicken. |
Serving:
| Slice the meat in about 1/4 inch slices and serve on a platter. Pour some of the gravy over the meat, and retain most of the gravy for passing to guests. |