Many of our family recipes and holiday celebrations are handed down from our parents and grandparents. The recipe below is a twist on a German dish.  It is an elaborate recipe perfect for holiday gatherings.  Your grandkids will enjoy being a part of the planning and preparation. Please know you need to turn the meat in the marinade twice a day for three days.  But the finished roast is a real crowd pleaser and worth every turn and all the prep time.


  • 4 lb or so              Roast, eye or top round
  • ½ bottle               Red Wine, Cabernet or Merlot
  • 1 cup                     Red wine vinegar, (I used Pomegranate)
  • 1 tblsp                  Onion powder
  • 1 tblsp                  Salt
  • 2 tsp                      Black pepper
  • 6 cloves                Garlic, crushed
  • ½ cup                    Shredded carrots
  • 1 tblsp                  Chinese five-spice powder
  • 1 tblsp                  Dried parsley
  • 6 strips                 Bacon, large dice
  • 1 large                  Onion, diced
  • ¼ cup                    Flour, all purpose
  • 1 cup                     Gold raisins
  • 1 cup                     Ginger snaps, crushed to fine crumb

Before starting, use a fork or a thin sharp knife to poke holes in the roast so the marinade penetrates deeper. Poke all sides without going so deep the holes touch in the center of the meat.

In a large Zip Loc bag, blend wine, vinegar, onion powder, salt, pepper, garlic, carrots and five- spice; mix thoroughly.
Combine marinade with beef. Marinade does not have to cover the meat entirely.
Place in fridge for three days. Turn the meat twice each day.
After marinating the roast for three days – pre-heat t oven to 325. Strain marinade from the meat into a saucepan and remove the little bits floating around. Boil and reduce liquid by one quarter. This will enhance the flavor of what will become your sauce.

In a separate pan, such as a Dutch oven, render your

                                                                                              Remove bacon from the pan; leave bacon grease.

Caramelize the onions in the bacon grease.
As onions are cooking, at least twenty minutes,                                                                                                            pat dry the roast, dust with flour.

Remove onions when soft and just turning a light tan                                                                                                     color; leave leftover grease.

Sear the roast in the remaining grease on all sides,                                                                                                           just until browned.

Place the roast in a pan slightly bigger than the roast.
Add the reduced marinade and cook meat until fork                                                                                                    tender, 2 to 3 hours, depending on size of roast.

When meat is tender, once again drain liquid into a                                                                                                           saucepan over low heat.

Add raisins to saucepan and simmer for three minutes                                                                                                      to soften the raisins.

While continually whisking slowly add the finely                                                                                            ground ginger snaps.
Once the sauce is thickened you are ready to serve.
Slice meat and place on a platter. Drizzle with sauce,                                                                                                      top with caramelized onion and chopped bacon and…



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