Finally... Sauerbraten with Gingersnap Gravy

I got this recipe from Sarah (thanks :) at work last week and couldn't wait to try it......we were not disappointed.  It was really good.  It is super easy, but takes some planning ahead.  I served it with boiled potatoes and green beans.  It was delicious, but a photo did not do it justice.  If only there was smellavision.

Sauerbraten with Gingersnap Gravy


1 1/2 c. red wine vinegar
1/2 c. dry red wine
1 onion, diced
1 carrot, diced
1 rib celery, diced
8 whole juniper berries (I found them at Byerly's)
4 whole allspice berries
2 bay leaves
2 tsp kosher sale
1 tsp ground black pepper
1 tsp whole mustard seed
1/2 tsp. whole cloves
4 lb. boneless beef bottom round roast, cut into 2 inch chunks
2 T quick cooking tapioca
salt and pepper
2 T. extra-virgin olive oil
1/2 c. water
8 gingersnap cookies, finely crushed

1- combine first 12 ingredients in a saucepan.  Bring to boil, then cover and simmer 10 minutes.  Completely cool and then combine with meat.  cover and refrigerate over night.  I turned it a couple of times during that.
2- The next day, remove meat from marinade and reserve.  Dry the meat and season with salt and pepper.  Heat oil in a skillet.  Sear meat in batches, about 10 minutes.  Add to crock pot.  Deglaze the pan with 1/2 c. water and add that to crock pot.   Take reserved marinade and whisk in tapioca.  Pour over meat.   Cook on hight for 3-4 hours or on low for 6-7 hours.
3- Approximately 30 before ready to serve, add crush cookies and stir gently.  When ready to serve, transfer meat to a serving dish.  Strain gravy and discard the solids.  Pour over meat and serve.