Ingredients

• 2 onions, chopped
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 2 1/2 cups dry red wine
• 1 1/2 cups red wine vinegar
• 1 cup water
• 12 cloves
• 1 tablespoon mustard seeds
• 2 bay leaves
• 2 tablespoons sugar
• 2 tablespoons coarse salt
• 1 tablespoon lightly crushed black peppercorns
• One 4 1/2-pound boned, rolled and tied-top round roast
• 3 tablespoons olive oil
• 2 carrots, peeled and chopped
• 1 onion, chopped
• 10 gingersnaps, finely crushed
• Salt and freshly ground black pepper

Instructions

1. To make the marinade: In a medium saucepan, combine all the ingredients and bring to a boil over high heat. Boil for 2 minutes. Remove from the heat and let cool.
2. Place the roast in a large lock-top plastic bag and pour in the marinade. Seal the bag and put it in another bag to prevent leakage. Refrigerate, turning every 12 hours, for 2 days.
3. Preheat the oven to 300 F. Remove the meat from the marinade, and reserve the marinade. Blot the beef with paper towels. In a large Dutch oven, heat the oil over medium-high heat. Brown the beef on all sides, about 5 to 8 minutes. Using long tongs, transfer the beef to a plate. Add the carrots and onion to the pot and saute for about 5 minutes, or until softened.
4. Return the meat to the pot. Strain the marinade over the meat and bring to a boil over high heat. Cover the pot, place in the oven, and braise for about 3 1/2 to 4 hours, until the meat is tender; turn the meat halfway through the cooking process. Test by sticking a fork into the meat: it should come out easily.
5. Transfer the meat to a cutting board and let stand for 20 minutes; set the pot aside. Slice the meat and place in a deep heatproof serving dish.
6. To finish the sauce, add the gingersnaps to the pot and boil over medium-high heat for about 3 minutes, or until slightly thickened. Season with salt and pepper if necessary. Pour the sauce over the meat and serve immediately.