Sauerbraten

For the marinade:

• 1 ½ – 2 kg (3-4 lbs) beef roast (such as rump or bottom round)
• 2 onions, sliced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 bay leaves
• 10 whole cloves
• 10 whole peppercorns
• 2 cups red wine vinegar
• 2 cups water
• ½ cup red wine (optional)
• ½ cup brown sugar
• 2 tsp salt
• 2 tsp mustard seeds
• 1 tsp juniper berries
• 1 tsp whole allspice
• 1 tsp whole coriander seeds

For cooking:

• 2 tbsp vegetable oil
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups beef broth

For serving:

• Potato dumplings or mashed potatoes
• Red cabbage or sauerkraut
• Lingonberry jam (optional)

Instructions: