Let it rest 5 minutes, then cut it into slices.

When it has finished cooking for a total of 3 hours, remove the roast to a tray or cutting board.

Cover and let this cook for 2 more hours.

After it has cooked an hour, toss in the diced carrots and celery.

Bring this all to a boil, reduce the heat to low.

Place the roast back in the pot, and pour the reserved marinade over the top.

Toss in your diced onion and cook for about 3 minutes or until the onions are just tender.

When the roast is done searing, place it in a dish and turn the heat down to low.

Turn it over and let it cook 4 minutes on that side. Place the roast in the pot and let it sit for 4 minutes without touching it. You want the oil hot enough to be “shimmery” but not smoking.

In a dutch oven, heat the extra virgin olive oil over high heat.

Pour the marinade through a sieve to strain out all of the solids.

After 2 – 3 days, remove the roast from the bag, and pat it dry with paper towels.

turn the bag over a couple times a day to let the roast evenly marinate. Place it in your refrigerator and let it do its thing for 2-3 days. Place the bag in a dish – in case you get a leak. Press out as much of the air that you can and close the bag.

Pour the cooled marinade into the bag with the roast.

You can use a top round or a bottom round roast, whichever you find at a better price.

Place a beef roast in a large ziplock bag.

Remove it from the heat and allow it to come to room temperature. Bring it to a boil reduce the heat and let it simmer for 2 minutes.

To make the marinade, in a saucepan combine the dry red wine, red wine vinegar, water, sliced red onion, juniper berries, black peppercorns, salt and bay leaves.

It will marinate for 2 – 3 days, preferably 3. To begin, you’ll need to start this a couple days before you plan on having this.

Sauerbraten recipe