Dairy-Free Sauerbraten with Gingersnap Gravy

Ingredients

• 3 lbs Beef Roast (e.g., Rump Roast)
• 1 cup Red Wine Vinegar
• 1 cup Water
• 1 cup Red Wine
• 1 large Onion, sliced
• 2 medium Carrots, sliced
• 2 stalks Celery, sliced
• 2 Bay Leaves
• 1 tablespoon Juniper Berries
• 1 tablespoon Black Peppercorns
• 6 Gingersnap Cookies, crushed
• 1 tablespoon Arrowroot Powder
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1In a large bowl, combine the 1 cup red wine vinegar, 1 cup water, 1 cup red wine, 1 large onion sliced, 2 medium carrots sliced, 2 celery stalks sliced, 2 bay leaves, 1 tablespoon juniper berries, and 1 tablespoon black peppercorns. Place the 3 lbs beef roast into this marinade, making sure it is completely covered. Cover the bowl and refrigerate for at least 24 hours, or up to 3 days, turning the roast occasionally.
2. 2Remove the beef roast from the marinade and pat it completely dry with paper towels. Set the marinade aside; you will use it later. Preheat your oven to 325°F (163°C).
3. 3In a Dutch oven, heat 2 tablespoons of olive oil over medium-high heat, about 375°F (190°C). Carefully place the dried beef roast into the hot oil and sear it on all sides until deeply browned, about 3-4 minutes per side. This browning adds flavor to the final dish.
4. 4Pour the reserved marinade over the seared roast in the Dutch oven. Bring the liquid to a gentle simmer, then immediately reduce the heat to low. Cover the Dutch oven tightly and let it simmer for 3 to 4 hours, or until the roast is very tender and easily pulls apart with a fork. The internal temperature should reach at least 195°F (90°C).
5. 5Carefully remove the tender roast from the Dutch oven and place it on a cutting board. Let it rest for at least 10 minutes before slicing. This resting period helps keep the meat juicy.
6. 6While the roast rests, strain the cooking liquid from the Dutch oven into a saucepan. Use a spoon to skim off any excess fat that has risen to the surface of the liquid. You should have about 4-5 cups of liquid.
7. 7In a small bowl, whisk together the 6 crushed gingersnap cookies and 1 tablespoon arrowroot powder with 2 tablespoons of cold water until smooth. Bring the strained cooking liquid in the saucepan to a simmer over medium heat, about 250°F (121°C). Whisk in the gingersnap and arrowroot mixture. Continue to simmer, whisking occasionally, for 5 to 10 minutes, or until the gravy has thickened enough to coat the back of a spoon. Season the gravy with 1 teaspoon salt and 1/2 teaspoon black pepper to your taste.
8. 8Slice the rested beef roast against the grain into desired thickness. Serve the sliced roast immediately, generously spooning the gingersnap gravy over the top.

Substitutions

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