Sauerbraten With Gingersnap Gravy

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1 (31/2-4 pounds) beef pot roast, bottom round, rump or chuck

1 teaspoon salt

Coarsely ground black pepper

1 cup red wine vinegar

1 cup dry red wine

1 onion, thinly sliced

1 carrot, sliced

2 bay leaves

8 whole cloves

8 juniper berries

1 teaspoon mustard seeds

1 tablespoon vegetable oil

2 to 3 tablespoons sugar

3/4 cup gingersnap crumbs

(from about 16 gingersnaps)

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