Sauerbraten

Traditional German pot roast is marinated in red wine, red wine vinegar, and lots of herbs and spices like juniper, cloves, and thyme for days before it's slowly roasted until tender. Serve it over red cabbage alongside potato dumplings.

2 ½ cups ( 20 ounces) dry red wine

1 cup red wine vinegar

1 cup tap water

1 tablespoon plus 1 teaspoon kosher salt

1 teaspoon black peppercorns

1 teaspoon light brown sugar

½ teaspoon caraway seeds

1 medium yellow onion, chopped (about 1 ½ cups)

1 medium carrot, peeled and chopped ( ½ cup)

1 medium celery stalk, chopped (about ¼ cup)

8 dried juniper berries

6 whole cloves

2 fresh bay leaves

2 (3-inch) thyme sprigs

1 (4-inch) rosemary sprig

1 (3 ½- to 4-pound) boneless chuck roast

3 tablespoons canola oil

7 gingersnap cookies ( 1 ½ ounces), crushed

Braised red cabbage

Directions at foodandwine.com

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