Ingredients (8 servings)
- 3.31 lbsbeef chuck roast
- 1.27 cupsred wine vinegar
- 6.78 fl ozred wine
- 6.78 fl ozwater
- 1 largeonion, sliced
- 2 largecarrots, sliced
- 3 leavesbay leaves
- 8 berriesjuniper berries
- 4 wholecloves
- 10 blackpeppercorns
- 3 tbspvegetable oil
- 6 cookiesgingersnap cookies, crushed
- 2 tbspsugar
- 2.14 ozraisins
- 2 tspsalt
Instructions
- 1
Combine all marinade ingredients in large bowl.
5min - 2
Add beef roast and marinate 2-3 days in refrigerator, turning daily.
5min - 3
Remove beef, strain and reserve marinade.
5min - 4
Pat beef dry and brown in oil in Dutch oven on all sides.
12min - 5
Add reserved marinade, bring to boil, then cover and simmer 2.5 hours.
2h 35min - 6
Remove beef and strain cooking liquid.
5min - 7
Add crushed gingersnaps, sugar, and raisins to liquid. Simmer until thickened.
10min - 8
Slice beef and serve with gravy.
8min
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