Marinated Pot Roast – Sauerbraten - Saskatchewan German Council

Ingredients

• 500 ml (2 cups) water
• 1 cup red wine
• 1 cup cider vinegar
• 1 lemon, sliced
• ½ large onion, diced
• 1 clove garlic, diced
• 10 whole cloves
• 2 bay leaves
• 2 tablespoons white sugar
• 2 tablespoons salt
• 1 tablespoon juniper berries, crushed
• 1 teaspoon whole peppercorns
• 1.8 kg (4 lbs) boneless beef chuck roast
• 2 cups chopped onions
• 2 cups chopped carrots
• 1 cup diced celery