# Components:
→ Beef
01 - 3 lbs beef chuck roast
→ Marinade
02 - 2 cups red wine vinegar
03 - 1 cup red wine
04 - 1 cup water
05 - 1 large onion, sliced
06 - 2 carrots, sliced
07 - 2 celery stalks, sliced
08 - 2 cloves garlic, smashed
09 - 2 bay leaves
10 - 8 juniper berries, crushed
11 - 8 whole black peppercorns
12 - 4 whole cloves
13 - 1 teaspoon salt
14 - 1 teaspoon sugar
→ For Cooking
15 - 2 tablespoons vegetable oil
16 - 1/2 cup raisins
17 - 10 ginger snap cookies, crushed
18 - 2 tablespoons tomato paste
19 - 1 tablespoon brown sugar
20 - 1 to 2 cups beef broth
# Directions:
01 - In a large non-reactive bowl, mix red wine vinegar, red wine, water, onion, carrots, celery, garlic, bay leaves, juniper berries, peppercorns, cloves, salt, and sugar.
02 - Submerge the beef roast in the marinade. Cover and refrigerate for 24 to 48 hours, turning occasionally to evenly marinate.
03 - Take the beef out of the marinade, reserving both the liquid and vegetables. Pat the beef dry using paper towels.
04 - Heat vegetable oil in a Dutch oven over medium-high. Sear the roast on all sides until deeply browned. Remove and set aside.
05 - Add reserved marinade vegetables to the pot; sauté for 5 minutes. Incorporate tomato paste and cook for 1 minute longer.
06 - Return the beef to the pot, pour in reserved marinade liquid, add raisins, and enough beef broth to just cover. Bring to a simmer.
07 - Cover the pot and cook in a preheated 325°F oven or over low heat on the stovetop for approximately 3 hours until beef is fork-tender.
08 - Remove beef and tent with foil. Strain cooking liquid, discard solids, then return strained liquid to the pot.
09 - Stir in the crushed ginger snaps and brown sugar. Simmer until gravy thickens, about 10 minutes. Adjust seasoning as required.
10 - Slice the beef and serve topped with the aromatic gravy.
