Servings: 6

2 Yellow Onions (chopped) 2 Yellow Onions (chopped)
2 Carrots (diced) 2 Carrots (diced)
1 Leek (chopped) 1 Leek (chopped)
3 Cloves Garlic (minced) 3 Cloves Garlic (minced)
2 Sprigs Thyme 2 Sprigs Thyme
2 Sprigs Rosemary 2 Sprigs Rosemary
2 Bay Leaves 2 Bay Leaves
8 Juniper Berries (cracked) 8 Juniper Berries (cracked)
6 Cloves (whole) 6 [Cloves](https://www.amazon.com/365-Everyday-Value-Cloves-Whole/dp/B074H6F73R/ref=sxin_1_fs_dsk_ap_sisa_0o_fs?almBrandId=QW1hem9uIEZyZXNo&cv_ct_cx=cloves&dchild=1&fpw=alm&keywords=cloves&pd_rd_i=B074H6F73R&pd_rd_r=3db9255b-2de5-4f51-b740-4c881f928f26&pd_rd_w=GgmND&pd_rd_wg=IuUct&pf_rd_p=7b9aba2e-b50a-41ad-bb6e-4d4f2ba8c2a4&pf_rd_r=Y7338S9CGC093SKC6D16&qid=1588255903&sr=1 to 3-8f124c0f-9ed3 to 4c6a-853a-9fdc92d9ce63) (whole)
10 Black Peppercorns (cracked) 10 Black Peppercorns (cracked)
2½ tsp. Kosher Salt 2½ tsp. Kosher Salt
1 tsp. Granulated Sugar 1 tsp. Granulated Sugar
2½ Cu. German Red Wine 2½ Cu. German Red Wine
1 Cu. Red Wine Vinegar 1 Cu. Red Wine Vinegar
1½ Cu. Water 1½ Cu. Water
4 Lb. Beef Rump Roast 4 Lb. Beef Rump Roast
4 Tbsp. All-Purpose Flour 4 Tbsp. All-Purpose Flour
¼ Cu. Raisins ¼ Cu. Raisins
3 oz. Ginger Snap Cookies (crumbled) 3 oz. Ginger Snap Cookies (crumbled)
1 Tbsp. Honey 1 Tbsp. Honey

Prepare the Marinade:  Place all of the veggies and herbs in a Dutch oven along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns.  Add the red wine, red wine vinegar and water. Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes.  Turn off the heat and let the mixture cool down completely.
Nestle the roast in the vegetable marinade and place the lid on the pot. Let it marinate in the fridge for at least 4 days, preferably 7. Unless the meat is completely submerged under the liquid, turn the roast over once every day. Remove the roast, pat it dry with paper towels, and strain the liquid into a separate bowl from the vegetables. Reserve the liquid and the vegetables.
Rinse the pot out and heat a tablespoon or two of oil in it over high heat. Generously brown the roast on all sides.  Remove the roast and set aside. Leave about 2 tablespoons of oil in the pot.  Place the strained vegetables in the pot and cook for 5 to 7 minutes. Stir in the flour, cooking the mixture for a minute or two to eliminate the flour flavor. Add the liquid that you strained from the vegetable marinade, bring it to a boil, stirring constantly to prevent lumps.
Add the raisins, honey and crushed ginger snaps.  Return the roast to the pot. Bring to a boil, reduce the heat to low, cover and simmer for about 2 hours (may need longer) or until the meat is very tender. When the roast is done, remove and transfer it to a plate, tent it to keep warm, and let it rest for 5 minutes before slicing.
While the roast is resting, strain the gravy and return the gravy to the pot.  Taste and add more sugar, salt and pepper as desired. If you want your gravy thicker, make a cornstarch slurry to thicken the gravy.  (Note:  The balance of sour to sweet is a matter of personal taste - adjust the flavor according to your preference. If the flavor is too strong for you, you can dilute it with a little water or broth.)
Spoon the gravy over the sliced Sauerbraten and serve immediately.