Ingredients
8
8 servings
- •2 cups water
- •1 cup red wine
- •1 cup cider vinegar
- •1 lemon, sliced
- •½ large onion, diced
- •1 clove garlic, diced
- •10 whole cloves
- •2 bay 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
- •8 gingersnap cookies, crushed
Instructions
- 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.
- 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.
- 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.
- 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.
- Slice roast and serve with vegetables and gravy.
Nutritional Facts
Per 8 servings
- Calories: 460
- Carbohydrate: 18g
- Fat: 27g
- Fiber: 3g
- Protein: 28g
- Sugar: 10g
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