To begin, prepare the marinade. In a large bowl, combine red wine, red wine vinegar, water, sliced onion, carrots, celery, crushed garlic, bay leaves, black peppercorns, cloves, and juniper berries if using. Stir to mix well. Submerge the beef roast into the marinade, ensuring it’s fully covered. Cover the bowl tightly and refrigerate for 2-3 days, turning the meat occasionally to ensure even marination.

After marinating, remove the beef roast and pat it dry with paper towels. Strain the marinade, reserving both the liquid and the vegetables separately. Discard the bay leaves and cloves. Allow the liquid to settle, then skim off any fat from the surface.

Preheat your oven to 160°C (325°F). Heat vegetable oil in a large Dutch oven or oven safe pot over medium-high heat. Sear the beef roast on all sides until browned, about 2-3 minutes per side. This step enhances the depth of flavour in the final dish.

Remove the beef from the pot and set aside. Lower the heat to medium and add the reserved vegetables. Sauté for 5-7 minutes until softened and lightly caramelized. Sprinkle flour over the vegetables and stir well to coat. Cook for an additional 1-2 minutes to remove the raw flour taste.

Gradually pour in the reserved marinade liquid, scraping the bottom of the pot to deglaze. Add the beef stock and sugar, stirring until well combined. Return the seared beef to the pot, ensuring it is partially submerged in the liquid. Bring to a gentle simmer.

Cover the pot with a tight fitting lid and transfer it to the preheated oven. Roast for 2.5 to 3 hours, turning the beef occasionally, until it is fork tender. Check the liquid level periodically, adding more stock if needed to prevent drying out.

Once cooked, remove the beef from the pot and set it on a cutting board to rest for 10 minutes. Strain the cooking liquid, discarding the solids. For a traditional touch, crumble 1-2 gingersnap cookies into the strained sauce and simmer gently until thickened. Adjust seasoning with salt and pepper as needed.

Slice the Sauerbraten into thin portions and arrange on a serving platter. Spoon the rich, velvety sauce over the top. Serve alongside egg noodles, boiled potatoes, or braised red cabbage. Garnish with freshly chopped parsley for a vibrant touch. For an authentic experience, pair with a crisp German Riesling or dark beer.