Kate's Simple Sauerbraten

Heat the water, wine, vinegar, half of an onion, lemon, sugar, salt, garlic, cloves, bay leaves, juniper berries, and peppercorns in a saucepan over medium heat until the sugar has dissolved, approximately 5 minutes. Allow the marinade to cool down before transferring it into a resealable plastic bag. Add the chuck roast and mix well to ensure an even coating, remove any excess air, and seal the bag. Refrigerate for 2 to 3 days, turning the roast every 24 hours.

Next, place two cups of onions, carrots, and celery in a slow cooker. Remove the roast from its marinade and position it on top of the vegetables. Strain the remaining marinade and pour two and a half cups over the roast, reserving any leftover marinade for later use.

Cover the slow cooker and cook on Low for 8 hours. Once done, turn off the slow cooker and transfer the roast to a cutting board, covering it with aluminum foil. Strain the cooking liquid into a large bowl and set aside.

Pour three cups of the cooking liquid, adding any reserved marinade as needed to reach a total of 3 cups, into a saucepan. Add the gingersnaps and heat it over medium-high heat until the gravy thickens, approximately 10 minutes.

Finally, slice the roast and serve it with the vegetables and the rich gravy.