• 2 cups water
  • 1 cup red wine
  • 1 cup cider vinegar
  • 1lemon, sliced
  • ½ large onion, diced
  • 1 clove garlic, diced
  • 10whole cloves
  • 2bay leaves
  • 2 tablespoons white sugar
  • 2 tablespoons salt
  • 1 tablespoon juniper berries, crushed(Optional)
  • 1 teaspoon whole peppercorns
  • 1 (4 pound) boneless beef chuck roast
  • 2 cups chopped onions
  • 2 cups chopped carrots
  • 1 cup diced celery
  • 8gingersnap cookies, crushed
  • Directions

  • Step 1

    Heat water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool and pour into a resealable plastic bag. Add beef roast, coat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning the roast twice a day.


  • Step 2

    Place onions, carrots, and celery in a slow cooker. Remove roast from marinade and place atop vegetables. Strain marinade and pour 2 1/2 cups over roast; reserve remaining marinade.

  • Step 3

    Cover and cook roast on Low for 8 hours. Turn slow cooker off. Transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl and return vegetables to slow cooker to rest.

  • Step 4

    Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes.

  • Step 5

    Slice roast and serve with vegetables and gravy.

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