In a large dutch oven, combine all of the marinade ingredients and bring to a boil over medium-high heat. Boil for 10 minutes, then cool completely.

Pour half of cooled marinade into gallon plastic bag, add roast, cover with remaining marinade and seal. Refrigerate for at least 48 hours and up to 2 weeks. Turn the roast each day to make sure all of the meat gets a chance to marinade thoroughly.

Place trivet in bottom of InstaPot, Remove roast from the marinade and pour marinade ( with solids ) into InstaPot.

Pat roast completely dry using paper towels. Heat 2 tablespoons of olive oil in large pan over high heat. When the oil is hot, sear the roast on all sides until browned (about 2 minutes per side). Deglaze pan with some red wine. Pour into InstaPot and add roast.

Close the lid. Set the instant pot to pressure cook ( custom or meat/stew ) and set the timer to 1 hour.

Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Then do a quick release.

Carefully unlock and remove the the lid. Remove the roast to a cutting board and let it rest, covered with aluminum foil for about 5 – 10 minutes. ( Option: cool completely and place in freezer for 20 minutes for easier slicing )

Strain marinade. ( Option: transfer vegetables to processor and blend until smooth. Return some to strained liquid to taste).

Add the crushed gingersnap cookies to the reserved liquid. Cook and stir over medium-low heat for 10 minutes until thickened into a nice gravy. Taste and adjust salt and pepper as needed.

Slice the sauerbraten into thin slices and return to gravy covering completely - heat thru and serve.