Sauerbraten with Potato Dumplings
"To cut nice, neat slices of roast, cook and refrigerate it the day before serving. Slice the roast cold, and reheat the slices in the sauce...."
INGREDIENTS
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1 4 1/2-pound top or bottom-round beef roast, tied
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Coarse salt and freshly ground pepper
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4 tablespoons safflower oil
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3 large onions, thinly sliced
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6 cloves garlic, thinly sliced
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1 tablespoon sugar, plus more if needed
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1 cup red-wine vinegar
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3 cups dry red wine, such as Zinfandel or Pinot Noir
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8 sprigs thyme, plus more tiny sprigs, for serving
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1/4 teaspoon whole black peppercorns
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6 whole juniper berries
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3 dried bay leaves
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2 whole cloves
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1 1/2 cups Martha's Pink Applesauce
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Potato Dumplings, for serving
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