Sauerbraten

Instructions

1. 1
   Combine vinegar, broth, onions, carrots, juniper berries, bay leaves, peppercorns, and cloves in a large bowl.
2. 2
   Place beef roast in the marinade, cover, and refrigerate for at least 24 hours (48 hours is ideal).
3. 3
   Remove meat from marinade, pat dry. Strain marinade, reserving vegetables and spices separately.
4. 4
   Heat oil in a large Dutch oven over medium-high heat. Brown the roast on all sides, about 10 minutes total.
5. 5
   Remove meat and set aside. Add reserved vegetables to the pot, sauté for 5 minutes.
6. 6
   Stir in tomato paste, cook for 2 minutes.
7. 7
   Pour in marinade liquid and add reserved spices back to the pot.
8. 8
   Return beef to pot, bring to simmer. Cover and cook in oven at 160°C (320°F) for 2.5-3 hours.
9. 9
   Meat should be very tender when pierced with a fork.
10. 10
    Remove roast and let rest 10 minutes. Strain cooking liquid, pressing vegetables through a fine sieve.
11. 11
    Whisk in brown sugar and adjust seasoning with salt and pepper.
12. 12
    Slice roast and serve with red cabbage, potato dumplings, and sauce.