1. Prepare the Marinade:

   • In a large bowl or container, combine 500ml red wine vinegar and 500ml water. Add 1 quartered onion, 2-3 smashed garlic cloves, 2-3 bay leaves, 10-12 whole black peppercorns, 3-4 whole cloves, 1 tsp mustard seeds, 1 tsp sugar, and a pinch of salt.
   • Stir well and add the beef roast to the marinade, ensuring it is fully submerged. Cover and refrigerate for 2 to 3 days, turning the meat occasionally to ensure even marination.

2. Sear the Meat:

   • After marinating, remove the beef from the marinade and pat it dry with paper towels. Reserve the marinade for later use.
   • Heat 2 tbsp vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. This step adds flavor and color to the meat.

3. Cook the Vegetables:

   • Once the meat is browned, remove it from the pot and set aside. In the same pot, add 2-3 sliced onions and 2-3 sliced carrots. Sauté until the onions are translucent and the carrots are slightly softened, about 5-7 minutes.

4. Deglaze and Add Marinade:

   • Pour in the reserved marinade, scraping the bottom of the pot to loosen any browned bits. Bring to a simmer.
   • Return the beef roast to the pot, adding enough beef broth to cover the meat halfway (about 2-3 cups). Bring to a gentle simmer.

5. Braise the Roast:

   • Cover the pot and reduce the heat to low. Let it braise for about 2 to 2.5 hours, or until the meat is tender and easily pulls apart with a fork. Check occasionally, adding more broth if necessary to keep the meat partially submerged.

6. Thicken the Sauce (Optional):

   • If desired, crush 2 tbsp ginger snap cookies and add them to the pot during the last 30 minutes of cooking. This will help thicken the sauce and add a hint of sweetness.

7. Finish and Serve:

   • Once the meat is tender, remove it from the pot and let it rest for about 10 minutes before slicing. Meanwhile, you can strain the sauce if you prefer a smoother consistency.
   • Serve the sliced Sauerbraten with the sauce poured over the top. Garnish with fresh parsley if desired.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve after a day or two!