2 cups apple juice
2 cups apple cider vinegar
2 cloves garlic, crushed
2 teaspoons salt
1 teaspoon peppercorns
2 bay leaves
6 whole cloves
4 pounds boneless beef roast
2 onions, sliced
1 medium carrot, sliced
2 ribs of celery, sliced
2 tablespoons oil
2 teaspoons beef bouillon granules or cubes
1/2 cup raisins
1 tablespoon sugar, optional
1/2 cup finely crushed gingersnaps
1/4 cup flour
1/2 cup apple juice or beef broth
Place 2 cups apple juice, vinegar, garlic and salt in saucepan. Tie peppercorns, bay leaves and cloves tightly in cheesecloth bag, place spice bag in vinegar and water; bring to a boil; remove pan from heat and cool.
Place roast, onions, carrot and celery in plastic bag or glass container (do not place in aluminum pan or cover with aluminum foil); pour marinade and spice bag over meat and vegetables; close plastic bag tightly and marinate meat in refrigerator for 3-4 days, turning meat twice daily. Note: the longer the meat marinates, the more ‘sour’ the sauerbraten will be.
Heat oil in heavy roasting pan or Dutch oven; remove roast from marinade, reserving marinade and vegetables; brown roast on all sides in hot oil. Add bouillon, marinade and vegetables (including spice bag) to roast. Cover Dutch oven tightly, reduce heat and simmer for 2-3 hours or until tender (may roast in 350 F oven).
Add raisins the last 30 minutes of cooking time.
Remove meat and vegetables to serving plate, discard spice bag. Add crushed ginger snaps and sugar to liquid in pan; stir to dissolve cookies.
Whisk flour into 1/2 cup apple juice or beef broth; stir thickening into juices remaining in Dutch oven; stirring constantly bring gravy to a boil; cook 2-3 minutes. Pour a little gravy over meat and vegetables and serve remainder at the side.