The most important element of this recipe is to let the meat marinate for 3 days!
Print Friendly and PDF
Marinade Ingredients:
1 cup dry red wine
1 cup red wine vinegar or Balsamic vinegar
2 cups cold water
1 medium onion, thinly sliced
1 tbsp black pepper (coarsely ground)
1 - 2 tbsp of Juniper berries
2 bay leaves
1 tsp salt
1/2 tsp cinnamon
1/2 tsp paprika
4 pounds boneless beef roast (bottom round)
Roasting Sauce Ingredients:
3 tbsp butter
2 & 1/2 cups onions, chopped
2 & 1/2 cups carrots, chopped
1  cup celery, chopped
2 tbsp flour
1/2 cup water
3/4 cup gingersnap cookies, crushed
Marinade Instructions:
  1. Combine all marinade ingredients in a saucepan, except for meat.  Bring to a boil over medium heat.  Remove from heat and allow to cool to room temperature.
  2. Place beef in a deep bowl (non-metal).  Pour marinade over the beef until it comes at least halfway up the sides of the meat or more.  If there is not enough, just add more wine.
  3. Cover with foil or plastic wrap and refrigerate for 3 days, turning the meat two times a day.
  4. After 3 days, remove meat from marinade and pat dry with paper towels.  Strain marinade through a sieve and reserve liquid.  Throw away onions, spices, etc.
Cooking Instructions:
  1. In a heavy Dutch oven or roasting pan, heat butter until it bubbles.  Add the beef and brown on all sides, turning several times for even browning.
  2. Transfer meat to a platter.
  3. Saute onions, carrots, and celery in the roasting pan for about 5 minutes over medium heat.
  4. Sprinkle flour over the vegetable mix and stir CONSTANTLY for 3 minutes or until flour begins to turn a light brown.
  5. Pour in the reserved marinade liquid and 1/2 cup of water. Bring to boil over medium-high heat.
  6. After the mixture comes to a boil, return the meat to the pot and simmer over low heat for 2 hours.  Make sure that liquid does not boil out and add more water, if necessary.  Meat is done when it shows no resistance when pierced with a fork,   (Alternatively, you can bake this in the oven at 350° for 2 hours.)
  7. When done, place the beef on a platter and cover with foil.
Sauce Instructions:
  1. Pour the liquid that is left in the pot into a a bowl and skim the fat from the top.  You need 2 & 1/2 cups of this.
  2. Combine the liquid and gingersnap crumbs in a pan and cook over medium-low heat, stirring frequently.  Cook for about 10 minutes to reduce and thicken.  If sauce is too thin, add more cookie crumbs and let them dissolve.
  3. Strain the sauce into a bowl with a fine sieve.  Press down with a spoon to get the essence of cookies and veggies.
  4. Slice beef and pour sauce over the slices.  Leave some sauce for using separately.