German Schwenkbraten

Ingredients

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

1. 1
   Heat water, wine, vinegar, 1/2 onion, lemon, sugar, salt, garlic, cloves, bay leaves, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool, then pour into a resealable plastic bag. Add chuck roast and toss to evenly coat, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning roast twice a day.
2. 2
   Place 2 cups onions, carrots, and celery in a slow cooker. Remove roast from marinade; arrange on top of vegetables. Strain marinade; pour 2 1/2 cups over roast and reserve remaining marinade.
3. 3
   Cover slow cooker; cook 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. Return vegetables to slow cooker; set aside.
4. 4
   Pour 3 cups cooking liquid (adding reserved marinade as needed to reach 3 cups liquid) into a saucepan; add gingersnaps. Heat over medium-high heat until gravy is thickened, about 10 minutes.
5. 5
   Slice roast; serve with vegetables and gravy.