German Pot Roast (Sauerbraten)

To prepare the marinade, crush the peppercorns, juniper, and allspice and add to a small saucepan together with bay leaves, cloves, salt, red wine vinegar, red wine, and onion. Bring to a boil. Remove from heat and let cool.

To a bowl, add beef and coat with marinade. Cover and refrigerate for 48–72 hours. Turn the meat a few times each day.

Preheat oven to 300°F.

Take the meat out of the fridge and transfer to a plate. Pat dry with paper towels. Reserve the marinade, we will need it later.

In a large Dutch oven, heat butter and vegetable oil. Add beef and brown on all sides for about 25 minutes. Add reserved marinade. Bring to a boil. Cover with parchment paper and press it down until it almost touches the meat. Cover with a lid and transfer to the oven.

Cook for 1 1/2 hours. Turn the meat over, and cook for 1 1/2 hours more or until fork-tender. Transfer the beef to a plate.

To make the gravy, strain the cooking liquid into a saucepan. Wait a couple of minutes and skim off the fat. Add gingersnap cookie crumbs, raisins, sugar, and bring to a boil. Cook for 5 minutes, whisking constantly. The gravy should slightly thicken. Remove from heat and add sour cream.

Slice the beef and pour the gravy over it.