German Sauerbraten with Gingerbread Gravy

**Marinate the Beef:** In a large bowl, combine the red wine vinegar, water, onion, carrot, celery, bay leaves, juniper berries, peppercorns, allspice, and cloves. Add the beef roast and ensure it is fully submerged in the marinade. Cover and refrigerate for at least 3 days, turning the roast once a day.

**Prepare the Beef:** Remove the beef from the marinade and pat it dry with paper towels. Reserve the marinade.

**Sear the Beef:** Heat the vegetable oil in a Dutch oven or large heavy pot over medium-high heat. Sear the beef on all sides until nicely browned.

**Sauté Vegetables:** Remove the beef from the pot and set aside. Add the marinated vegetables to the pot and sauté until softened, about 5-7 minutes.

**Make the Gravy Base:** Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually pour in the reserved marinade, scraping up any browned bits from the bottom of the pot. Bring to a simmer.

**Braise the Beef:** Return the beef to the pot. Add the brown sugar and salt. Bring to a simmer, then reduce heat to low, cover, and simmer for 2.5-3 hours, or until the beef is very tender.

**Finish the Gravy:** Remove the beef from the pot and set aside to rest. Skim any excess fat from the gravy. Stir in the crushed gingerbread cookies and ground ginger (if using). Simmer for 5-10 minutes, or until the gingerbread cookies have dissolved and the gravy has thickened. Adjust seasonings to taste.

**Serve:** Slice the beef thinly against the grain. Serve the Sauerbraten with the gingerbread gravy. Excellent served with potato dumplings or spaetzle and red cabbage.