Kate'S Easy German Sauerbraten - cooking recipe

Ingredients
    2 cups water
    1 cup red wine
    1 cup cider vinegar
    1 lemon, sliced
    1/2 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
Preparation
    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.

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