Learned this from my German nana! So tasty and delish!

1. In a large bowl, combine red wine vinegar, red wine, and water. Add chopped onion, carrots, celery, garlic, bay leaves, sugar, salt, pepper, cloves, and juniper berries.

2. Place the beef roast in the marinade and cover. Refrigerate for at least 24 hours, turning the meat occasionally to ensure it marinates evenly.

3. Preheat your oven to 325°F (160°C).

4. Remove the roast from the marinade and pat it dry with paper towels. Reserve the marinade and vegetables.

5. In a large Dutch oven or oven-safe pot, heat vegetable oil over medium-high heat. Brown the roast on all sides to develop a rich color.

6. Once browned, pour the reserved marinade and vegetables into the pot with the roast. Bring the liquid to a simmer.

7. Cover the pot with a lid and transfer it to the preheated oven. Roast for 3-4 hours, or until the meat is fork-tender.

8. Once the roast is done, remove it from the pot and set it aside to rest. Strain the liquid to remove the vegetables and bay leaves.

9. Return the strained liquid to the pot and bring it to a simmer on the stove. Stir in the crushed gingersnap cookies to thicken the sauce. Continue to cook for a few minutes until the sauce reaches your desired consistency.

10. Slice the pot roast and serve it with the rich, tangy sauce drizzled on top.