Traditional Sauerbraten

Ingredients:

For the Marinade:

• 2 cups red wine (or white wine or a mix of wine and vinegar)
• 1 cup red wine vinegar
• 1 cup water
• 1 large onion, sliced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 teaspoon whole cloves
• 1 teaspoon mustard seeds
• 1 teaspoon sugar
• 1 teaspoon salt

For the Roast:

• 3-4 pounds beef rump roast (or chuck roast)
• 2 tablespoons vegetable oil
• 2 tablespoons flour
• 2 tablespoons sugar (optional, for caramelizing)
• 1-2 tablespoons Dijon mustard
• 1 cup beef broth
• 1/2 cup raisins (optional, for sweetness)
• 2 tablespoons gingersnap cookies (crushed, optional, for thickening and flavor)

Instructions:

1. Prepare the Marinade:
   • In a large bowl or container, combine the red wine, red wine vinegar, and water. Add the sliced onion, carrots, celery, garlic, bay leaves, peppercorns, cloves, mustard seeds, sugar, and salt. Mix well.
2. Marinate the Roast:
   • Place the beef roast in the marinade, making sure it is fully submerged. Cover and refrigerate for at least 3 days, turning the roast occasionally. The longer it marinates, the more flavor it will absorb.
3. Preheat Oven:
   • Preheat your oven to 325°F (165°C).
4. Sear the Roast:
   • Remove the roast from the marinade and pat it dry with paper towels. Reserve the marinade and vegetables.
   • In a large, heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the roast on all sides until browned. Remove the roast and set it aside.
5. Cook the Vegetables:
   • In the same pot, add the sliced onions, carrots, and celery from the marinade. Cook for a few minutes until they start to soften.
6. Deglaze and Prepare for Roasting:
   • Stir in the flour and cook for 1-2 minutes. Add the reserved marinade and beef broth, stirring to combine and deglaze the pot.
   • Return the seared roast to the pot. Spread Dijon mustard over the top of the roast.
7. Roast the Meat:
   • Cover the pot with a lid and transfer it to the preheated oven. Roast for about 3-4 hours, or until the meat is tender and easily shreds with a fork. Baste the roast occasionally with the cooking liquid.
8. Add Optional Ingredients:
   • About 30 minutes before the roast is done, you can add raisins for a touch of sweetness. If using, stir in crushed gingersnap cookies to thicken the gravy and add flavor.
9. Rest and Serve:
   • Once the roast is tender, remove it from the oven and let it rest for a few minutes before slicing. Serve with the rich gravy and vegetables from the pot.