Servings: Serves 5 to 6 (YMMV)

1 4- to 5-pound beef pot roast, with bone <I use bonless> 1 4- to 5-pound beef pot roast, with bone <I use bonless>
 
Marinade: subheading: Marinade:
1 1/2 cups red wine vinegar 1 ½ cups red wine vinegar
1/2 cup water ½ cup water
1/2 cup dry red wine ½ cup dry red wine
1 medium onion, peeled and chopped 1 medium onion, peeled and chopped
1 medium carrot, chopped 1 medium carrot, chopped
1 stalk celery with leaves, chopped 1 stalk celery with leaves, chopped
8 black peppercorns 8 black peppercorns
4 whole allspice 4 whole allspice
4 whole cloves 4 whole cloves
2 bay leaves 2 bay leaves
 
To cook the meat: subheading: To cook the meat:
3 tablespoons peanut oil 3 tablespoons peanut oil
1 medium onion, peeled and finely chopped 1 medium onion, peeled and finely chopped
1 stalk celery, finely chopped 1 stalk celery, finely chopped
1 medium carrot, finely chopped 1 medium carrot, finely chopped
1/2 cup water ½ cup water
1/2 cup red wine ½ cup red wine
1/2 cup gingersnap crumbs (Just crush them up!) ½ cup gingersnap crumbs (Just crush them up!)
 
Garnish: subheading: Garnish:
Chopped parsley Chopped parsley

Place the beef in a deep glass, earthenware, or stainless-steel bowl. Combine the marinade ingredients in a medium saucepan and heat to boiling over high heat. Cool. Pour the cool marinade over the meat, turning to coat all sides. Cover and refrigerate 2 to 3 days (EDIT: I do 7 to 10 days, per a German friend), turning the meat several times each day.
Three to 4 hours before serving, drain the meat, reserving the marinade, and pat the meat dry with paper towels. Heat a large saucepan. Add the oil. Add the meat and brown on all sides, turning frequently, about 30 minutes. Remove the meat from the pan and reserve. Pour off all but 2 tablespoons fat. Saute the onion, celery, and carrot in the fat until tender, about 10 minutes. Return the meat to the pan. Strain into the pan the marinade plus ½ cup water, discarding the marinade vegetables. Reduce the heat to low and simmer, covered, until the meat is tender, 2 ½ to 3 hours. (EDIT: I do 325F oven instead.)
Remove the meat and keep warm. Remove the marrow from the bone and stir into the sauce. (EDIT: Skip) Puree the liquid in the blender or food processor and strain into pan, adding the red wine. Bring to a simmer and stir in the crumbs. Simmer, stirring frequently, until the sauce is thickened, a few minutes.
Slice and arrange the meat on a heated serving platter. Serve hot with thickened sauce. Garnish with chopped parsley. (+ Jeff's Red Cabbage to serve along with!)