This German/American classic gets its distinctive flavor from a 2- to 4-day marinade in spiced vinegar. We still recommend using the tenderer pot roast cuts such as boneless chuck top blade roast, rump roast, or chuck shoulder pot roast.
Combine in a saucepan and bring to a boil:
1 cup red wine vinegar
1 cup dry red wine
1 medium onion, sliced
2 bay leaves
1 teaspoon black peppercorns
1 teaspoon caraway seeds
6 juniper berries, crushed or 1 ounce gin
Let cool, then pour into a large, heavy plastic bag or a large bowl. Add and turn to coat:
1 boneless beef pot roast (4 to 5 pounds), rolled and tied
Close the bag or cover the bowl. Refrigerate for 2 to 4 days, turning the roast every so often. The longer you marinate the roast, the more intense the flavors will be. When you are ready to cook, remove the meat and pat dry. Strain the marinade and discard the solids. Season the meat with:
Salt and ground black pepper to taste
Heat in a large Dutch oven over medium-high heat:
2 tablespoons vegetable oil
Add the roast and brown on all sides, about 20 minutes. Maintain the heat so that the meat sizzles but does not burn. Remove the meat and pour off all but 2 tablespoons of fat from the pan. Add:
1/2 cup finely chopped onions
1/2 cup finely chopped carrots
1/4 cup finely chopped celery
Generous pinch of ground ginger
Cook, stirring, over medium heat until the vegetables begin to soften, about 10 minutes. Sprinkle with:
2 tablespoons all-purpose flour
Stir until smooth and cook until the flour begins to color, about 3 minutes. Pour in the reserved marinade along with:
1/2 cup beef stock
1 bay leaf
Bring to a boil, stirring constantly and scraping up any browned bits from the bottom of the pan. Return the roast to the pan. Cover and cook gently for 1 1/2 to 2 hours, as directed for Beef Pot Roast (Basic Recipe). When the meat is tender, remove it from the pan and keep it warm. Skim off the fat from the surface of the liquid and reduce the liquid over high heat to 2 to 3 cups. Stir in:
1/2 cup crushed gingersnap cookies
Cook, stirring, until the sauce begins to thicken. If you want a smooth sauce, strain it. If you wish, enrich the sauce by stirring in, off the heat:
3/4 cup sour cream
1 tablespoon red currant jelly or brown sugar
Slice the meat and serve it on a platter. Pour some of the sauce over the top and pass the rest. Serve with:
