Ingredients
Scale
For the Marinade:
- 2 large yellow onions, chopped
- 2 large carrots, diced
- 1 large leek, chopped, thoroughly washed and drained
- 3 cloves garlic, minced
- 2 large sprigs fresh thyme, or 1 teaspoon dried
- 2 small sprigs fresh rosemary, or 1 teaspoon dried
- 2 bay leaves
- 8 juniper berries, cracked
- 6 whole cloves
- 10 whole black peppercorns, cracked
- 2 1/2 teaspoons salt
- 1 teaspoon sugar
- 2 1/2 cups dry red wine (cabernet sauvignon, merlot, or pinot noir)
- 1 cup red wine vinegar
- 1 1/2 cups water
For the Roast:
- 4 pounds beef roast (bottom round, rump roast, or chuck roast)
- 4 slices bacon, finely diced (optional)
- 4 tablespoons all-purpose flour
- 1/4 cup raisins
- 3 ounces gingersnap cookies, crumbled
- 1 tablespoon honey
Instructions
- Combine the onions, carrots, leek, garlic, thyme, rosemary, bay leaves, juniper berries, cloves, peppercorns, salt, and sugar in a large pot with the red wine, vinegar, and water, then bring to a boil and simmer for 5 minutes before cooling completely.
- Place the beef roast in a non-reactive container (glass or ceramic) and pour the cooled marinade over it, making sure the meat is completely submerged, then cover and refrigerate for 3 to 5 days, turning the meat once daily.
- Remove the roast from the marinade and pat it completely dry with paper towels, then strain the marinade through a fine-mesh sieve, reserving both the liquid and the vegetables separately.
- Heat a large Dutch oven over medium-high heat and cook the diced bacon (if using) until crispy, about 5 minutes, then remove and set aside, leaving the fat in the pot.
- Sear the roast on all sides in the hot fat (or use 2 tablespoons oil if not using bacon) until deeply browned, about 3-4 minutes per side, then remove and set aside.
- Add the reserved marinated vegetables to the pot and cook for 5 minutes until softened, then sprinkle the flour over them and stir constantly for 2 minutes.
- Pour in the reserved marinade liquid, scraping up any browned bits from the bottom, then add the raisins and return the roast to the pot along with any accumulated juices.
- Bring the liquid to a simmer, cover the pot, and transfer to a preheated 325°F (165°C) oven for 2 1/2 to 3 hours, turning the roast halfway through, until the meat is fork-tender.
- Remove the roast to a cutting board and tent with foil, then strain the cooking liquid into a saucepan, pressing on the solids to extract all the flavor before discarding them.
- Bring the sauce to a simmer and whisk in the crumbled gingersnaps and honey, cooking for 5-10 minutes until the sauce thickens to gravy consistency.
- Slice the roast against the grain into 1/2-inch thick slices and serve with the warm gingersnap gravy spooned generously over top.
Notes
- Non-reactive containers are essential for marinating, the vinegar will react with metal and give the meat an off flavor. Use glass, ceramic, or food-safe plastic.
- Turn the meat daily during marinating to ensure even flavor distribution. Set a phone reminder if you need to.
- Don’t worry if the raw marinated meat looks gray, that’s normal from the vinegar. It’ll brown beautifully when you sear it.
- Save some marinade liquid before adding the meat if you want to use it for basting during cooking, though the recipe works fine without this step.
- The bacon is optional but adds a nice smoky depth. Traditional recipes often skip it, so don’t stress if you leave it out.
- Use a meat thermometer if you’re unsure about doneness, you’re looking for around 190°F for that fall-apart tender texture.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: German
Nutrition
- Serving Size: 1 portion (about 250–300 g with gravy)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 145 mg