Serves 6

Ingredients

3 Cup Homemade Beef Stock or Low Sodium Beef Stock

1 Cup Dry Red Wine

1 Cup Red Wine Vinegar

2 Large Onions Cut into Large Chunks

3 Cloves Crushed Garlic, 2 Cloves of Garlic Chopped

10 Sprigs Fresh Thyme, Plus 2 Tablespoons Chopped Leaves

2 Bay Leaves

1 Teaspoon Juniper Berries, crushed

1 Teaspoon Black Peppercorns

1/2 Teaspoon Whole Clove

1 3-4 Pound Boneless Top Beef Chuck Roast

Kosher Salt

2 Tablespoon Olive Oil

2 Medium Carrots Cut into 1-Inch Chunks

2 Stalks Celery Cut into 1-Inch Chunks

2 Tablespoons All Purpose Flour

2 Tablespoons Crushed Gingersnap Cookies

Fresh Ground Pepper

Parsley for Serving

Sour Cream Optional

Directions

Step 1: Combine 2-cups beef stock, red wine, vinegar, 1 chopped onion, crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns, cloves in a sauce pan and bring to a boil.

Step 2: Simmer for 5-minutes and let cool to room temperature.

Step 3: Place beef in a large resalable bag and pour marinade over, seal bag and refrigerate for 2-3 days, turning the bag once per day.

Step 4: Preheat oven to 350 degrees. Remove meat from marinade and pat dry. Stain marinade and discarding solids.

Step 5: Heat a large oven proof pot over medium heat and add olive oil. Brown meat on all sides, about 12-minutes total. Transfer meat to a plate and cover with foil.

Step 6: Add carrots, celery and remaining onion to pot and cook until soften. Stir in chopped garlic and thyme and cook for a minute longer.

Step 7: Sprinkle in flour and cook 1-2 minutes. Add strained marinade and remaining cup of beef stock. Bring back to a simmer and add beef.

Step 8: Cover and cook for 2 1/2 hours in over or until meat is tender. Remove meat to a platter and cover with foil.

Step 9: Bring sauce to a simmer and whisk in gingersnap cookies and simmer until thicken.

Step 10: Taste and add salt and pepper if needed. Thinly slice meat and serve with vegetables and sauce and sour cream if desired. Top with parsley.