Make the marinade: in a large nonreactive bowl or container combine Dry Red Wine, Red Wine Vinegar and enough Water to help cover the roast; add roughly chopped Onions, sliced Carrots, chopped Celery, smashed Garlic, crushed Juniper Berries, whole Black Peppercorns, a few Cloves, Bay Leaves, a tablespoon or two of Mustard Seeds and a pinch of Fine Salt.
Add the Beef Bottom Round Roast to the marinade, pressing it down so it’s submerged; cover and refrigerate for 48–72 hours, turning the meat once a day so the flavors penetrate evenly.
When ready to cook, remove the roast from the marinade and pat it dry (reserve the marinade and solids). Heat a heavy Dutch oven over medium-high heat and brown the roast well on all sides in Clarified Butter to build flavor—this should take 6–8 minutes.
Remove the roast briefly, drain the solids from the reserved marinade and add the liquid to the pot to deglaze, scraping up browned bits; return the roast to the pot and add enough Beef Stock to come about halfway up the roast. Bring to a gentle simmer, cover, and transfer to a 325°F (160°C) oven or continue cooking very gently on the stovetop until fork-tender, about 2.5–3.5 hours depending on size.
When the roast is tender, remove it to a cutting board and tent with foil. Strain the cooking liquid into a saucepan and skim off excess fat. Stir in chopped Raisins, crushed Gingersnap Cookies and a little Brown Sugar to balance acidity; simmer until the sauce is reduced and thickened to a glossy gravy.
Finish the sauce by whisking in a knob of Unsalted Butter for sheen and richness, then taste and adjust seasoning with more fine salt and freshly ground Black Pepper if needed.
Slice the roast thinly against the grain and arrange on a platter; spoon the warm sauce over the slices and let the meat rest a few minutes so the flavors meld.
Serve Sauerbraten with traditional sides like red cabbage, boiled potatoes or spaetzle, and spoon extra sauce at the table for a comforting, richly flavored meal.
