Kate's Easy German Sauerbraten

Ingredients

For 8 servings

• •2 tasse water
• •1 tasse red wine
• •1 tasse cider vinegar
• •0.5 large onion, diced
• •1 lemon, sliced
• •2 c. à soupe white sugar
• •2 c. à soupe salt
• •1 clove garlic, diced
• •10 whole cloves
• •2 bay leaves
• •1 c. à soupe juniper berries, crushed
• •1 c. à café whole peppercorns
• •1 (4 pound) boneless beef chuck roast
• •2 tasse chopped onions
• •2 tasse chopped carrots
• •1 tasse diced celery
• •8 gingersnap cookies, crushed

Method

1. 1.Heat water, wine, vinegar, 1/2 onion, lemon, sugar, salt, garlic, cloves, bay leaves, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool, then pour into a resealable plastic bag. Add chuck roast and toss to evenly coat, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning roast twice a day.
2. 2.Place 2 cups onions, carrots, and celery in a slow cooker. Remove roast from marinade; arrange on top of vegetables. Strain marinade; pour 2 1/2 cups over roast and reserve remaining marinade.
3. 3.Cover slow cooker; cook on Low for 8 hours. Turn slow cooker off; transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl. Return vegetables to slow cooker; set aside.
4. 4.Pour 3 cups cooking liquid (adding reserved marinade as needed to reach 3 cups liquid) into a saucepan; add gingersnaps. Heat over medium-high heat until gravy is thickened, about 10 minutes.
5. 5.Slice roast; serve with vegetables and gravy.