A flavorful and tender marinated beef roast, perfect for a hearty meal.
Combine the onion, carrot, bay leaves, cloves, mustard seeds, cider vinegar, red wine vinegar, salt, and pepper in a large saucepan.
Ensure the marinade is well mixed to evenly distribute the flavors.
Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. Let it cool completely.
Allowing the marinade to cool prevents cooking the meat prematurely.
Place the beef roast in a non-reactive container and pour the cooled marinade over it. Cover and refrigerate for 3-5 days, turning daily.
Turning the meat ensures even marination.
Preheat the oven to 325°F (165°C). Transfer the beef and marinade to an oven-safe dish, cover, and bake for 4 hours.
Covering the dish helps retain moisture during cooking.
Remove the beef from the dish and keep warm. Strain the marinade into a saucepan.
Straining removes solids for a smooth sauce.
Add the crushed gingersnap cookies to the strained liquid and whisk over medium heat until thickened. Stir in the raisins.
Whisk continuously to prevent lumps.
Slice the beef and serve with the sauce.
Slice the beef against the grain for tenderness.
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