Sauerbraten

Ingredients

2 lb beef roast
Marinade
3/4 c red wine vinegar
1/4 c water
1/4 c red wine
2 cloves garlic minced
1 medium onion peeled & chopped
1 medium carrot chopped
1 stalk celery with leaves chopped
1 sprig thyme
1 sprig rosemary
5 black peppercorns crushed
5 juniper or allspice berries crushed
3 whole cloves
3 bay leaves
1 1/4 tsp salt
1/5 tsp sugar
Cooking:
1 medium onion finely diced
1 medium carrot minced
2 Tbs flour
1/4 c water
1/4 c red wine
1/2 Tbs honey
1 Tbs raisins
1/4 c gingersnap crumbs

Instructions

Brown roast on all sides in 1 Tbs oil. Set aside.
Combine all marinade ingredients in pan and being to boil. Reduce heat and simmer for 10 minutes. Turn off heat and cool completely.
Pour cooled marinade in freezer bag and add roast. Press out any air and seal.
Marinate in fridge at least 4 days, preferably 7 ( Traditional is 2 weeks )

Remove roast, pat dry with paper towels. Strain liquid and reserve.
Saute onion and carrot in 2 Tbs oil until tender ( about 10 minutes )
Sprinkle flour over and cook for a minute or two.
Add water, wine and strained marinade. Bring to boil, stirring to prevent lumps.
Add raisins, honey and gingersnaps.
Pour into SloCooker, add roast and cook on low for 2-3 hours until tender.

Remove roast and slice thinly, place back in cooker on warm until ready to serve.

Notes

Typically served over Spaetzle but egg noodles work as well.

Side of red cabbage is typical.