Sauerbraten with Gingersnap Gravy (Dairy & Egg-Free)

Ingredients

• 3 lb Beef chuck roast
• 2 cups Red wine vinegar
• 2 cups Water
• 1 cup Red wine
• 1 large Onion
• 2 medium Carrot
• 2 stalks Celery
• 2 Bay leaves
• 1 tbsp Juniper berries
• 1 tbsp Black peppercorns
• 1 tsp Whole cloves
• 6 Gingersnap cookies
• 2 cups Beef broth
• 2 tbsp Olive oil
• 2 tbsp Cornstarch
• 4 tbsp Water (for slurry)

Instructions

1. 1In a large non-reactive bowl or pot, combine the 2 cups red wine vinegar, 2 cups water, 1 cup red wine, 1 large onion (sliced into 1/4-inch rings), 2 medium carrots (sliced into 1/4-inch rounds), 2 stalks celery (sliced into 1/4-inch pieces), 2 bay leaves, 1 tablespoon juniper berries, 1 tablespoon black peppercorns, and 1 teaspoon whole cloves.
2. 2Place the 3 lb beef chuck roast into the prepared marinade, ensuring it is completely submerged. Cover the bowl or pot and refrigerate for at least 24 hours and up to 72 hours, turning the roast over every 8 to 12 hours to ensure even marination.
3. 3Remove the 3 lb beef chuck roast from the marinade and pat it completely dry using paper towels. Strain the marinade liquid through a fine-mesh sieve into a separate bowl, discarding the used onion, carrots, celery, bay leaves, juniper berries, peppercorns, and cloves.
4. 4Heat a large Dutch oven or heavy-bottomed pot over medium-high heat (approximately 400°F / 205°C pan temperature). Add the 2 tablespoons olive oil. Once the oil shimmers, carefully place the dried beef roast into the pot and sear it on all sides until a deep brown crust forms, which will take about 3 to 4 minutes per side.
5. 5Pour the strained marinade liquid and 2 cups beef broth over the seared roast in the pot. Bring the liquid to a gentle simmer, then reduce the heat to low (approximately 200°F / 95°C), cover the pot with a lid, and cook for 3 to 4 hours, or until the roast is very tender and can be easily pulled apart with a fork.
6. 6Carefully transfer the tender roast from the pot to a cutting board and let it rest for at least 15 minutes; this allows the juices to redistribute for a more tender result. While the roast rests, use a large spoon to skim off and discard any excess fat from the surface of the cooking liquid in the pot.
7. 7In a small bowl, whisk together the 2 tablespoons cornstarch and 4 tablespoons water until no lumps remain, creating a smooth slurry. Turn the heat under the pot of cooking liquid to medium (approximately 350°F / 175°C) and bring it to a simmer. Crumble the 6 gingersnap cookies into the simmering liquid and stir continuously until they completely dissolve and the liquid begins to thicken slightly, about 2 to 3 minutes.
8. 8Slowly pour the cornstarch slurry into the simmering liquid while stirring constantly. Continue to stir for 1 to 2 minutes until the gravy thickens to your desired consistency, coating the back of a spoon.
9. 9Slice the rested Sauerbraten against the grain into thick slices. Serve the sliced meat immediately, spooning the gingersnap gravy generously over the top.

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