====== Sauerbraten ======
==== Ingredients ====
=== Marinade ===
  * 2 large yellow onions, chopped
  * 2 large carrots, chopped
  * 1 large leek, chopped
  * 3 cloves garlic, minced
  * 2 sprigs thyme
  * 2 sprigs rosemary
  * 2 bay leaves
  * 8 juniper berries
  * 6 whole cloves
  * 10 whole black peppercorns, cracked. Alternatively 1/2 teaspoon black pepper
  * 2 1/2 teaspoons kosher salt
  * 1 Tablespoon sugar
  * 2 cups red wine
  * 1 1/2 cups red wine vinegar
  * 1 cup beef broth
  * 1/2 cup golden raisins, optional
=== Roast ===
  * 3-4 pounds beef chuck roast or rump roast
  * 2 Tablespoons vegetable oil
  * 10 gingersnap cookies, crushed
=== Instructions ===
  - In a large dutch oven, or another large pot that is oven-proof, combine all of the marinade ingredients. Bring to a boil over medium-high heat, boil for 10 minutes, then cool completely.
  - Nestle the meat down into the cooled marinade, then cover and 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.
  - Remove roast from the marinade and pat completely dry using paper towels. DO NOT DISCARD THE MARINADE. Transfer the marinade to a bowl.
  - Wipe out the dutch oven and heat 2 tablespoons of olive oil in it over high heat. When the oil is hot, sear the roast on all sides until browned (about 2 minutes per side), then pour marinade into the dutch oven with the meat.
  - Bring the liquids to a boil, then cover and reduce heat to a simmer.
  - Simmer for 2 to 2 ½ hours, until meat is tender. Alternatively, you can transfer the dutch oven to a 350 degree F oven with the lid on for 2 to 2 ½ hours until the meat is done if you prefer.
  - Remove meat from the cooking liquids and set it aside on a cutting board to rest for 10 minutes.
  - Meanwhile, strain the marinade, discarding the solids and reserving the liquid. Return the liquid to the dutch oven.
  - 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 serve with the hot gravy poured over the top.
==== Notes ====
  * Storage: Store cooked and cooled sauerbraten and sauce in an airtight container in the refrigerator for up to 4 days. 
  * Freeze: Freeze cooked and cooled sauerbraten and sauce in an airtight container that is freezer-safe for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven.