Salzburger Sauerbraten

Ingredients

• 6  bay leaves 
• 0.8 cup carrots diced
• 1 cup celery diced
• 4 pound chuck roast 
• 3 cups cooking wine dry red
• 0.3 cup flour all-purpose
• 10  gingersnaps crushed finely
• 1 large onion sliced
• 2 teaspoons salt 
• 0.3 cup shortening divided
• 1 tablespoon sugar 
• 12  peppercorns whole

Equipment

• frying pan
• whisk
• dutch oven

Directions

1. Place roast in a very large plastic, glass, or stainless steel container.
2. Combine wine, onion, celery, carrots, peppercorns, bay leaves, cloves, and salt; mix well, and pour over roast. Cover and refrigerate 5 days, turning roast each day.
3. Remove roast from marinade; pat dry. Strain marinade, reserving marinade liquid; set aside. Discard vegetables and spices.
4. Melt 2 tablespoons shortening in a large Dutch oven; brown roast on all sides.
5. Add reserved marinade liquid. Bring to a boil. Reduce heat; cover and simmer over low heat 2 hours or until roast is tender.
6. Remove roast to a warm serving platter, reserving pan liquid in Dutch oven.
7. Melt remaining 1/4 cup shortening in a large skillet; add flour and sugar. Cook, stirring constantly, until flour is browned. Gradually add 1 1/2 cups reserved pan liquid, stirring with a wire whisk. Cook over medium heat, stirring constantly, until gravy is thickened and bubbly.
8. Combine gravy with remaining pan liquid in Dutch oven, mixing well.
9. Add gingersnap crumbs; cook, stirring constantly, until smooth and thickened. Spoon gravy over roast.