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4 lbs (1.8 kg). bottom round roast
4 cups (950 ml) burgundy wine
1 lemon, juice only
1 cup (225 ml) water
1 cup (225 ml) thinly sliced onion
pinch nutmeg
6 peppercorns
2 bay leaves
1/4 tsp (1 ml). thyme
4 cloves
a few sprigs of parsley flour
2 sliced carrots
2 onions, quartered
1 tbsp (15 ml). ketchup
1 cup (225 ml) reserved marinade
2/3 cup (150 ml) crushed ginersnaps
1/2 cup (125 ml) red wine
2 tbsp (30 ml). sugar
1 cup (225 ml) reserved marinade
1 cup (225 ml) raisins


Mix the burgundy, lemon juice, water, onion and herbs and spices in the first list together. Place roast in a heavy duty plastic bag, pour in the marinade, seal well and marinate in refrigerator 3-4 days. Turn roast over every day. Remove meat from marinade and strain the marinade. Set the marinade aside. Dredge meat in four and saute in a little oil in a dutch oven. When browned on all sides, add the sliced carrots, quartered onions, ketchup and 1 cup (225 ml) of the reserved marinade. Cover and simmer 3-4 hours. Remove meat. Strain the sauce and return to the pot. Add the gingersnaps, sugar, 1/2 cup (125 ml) of red wine, another 1 cup (225 ml) reserved marinade and 1 cup (225 ml) raisins. Bring the mixture to a boil until the sauce is thickened. Slice the roast against the grain and serve with the sauce.

Source: online-cookbook.com