In a large pot, combine 2½ cups of dry red wine, 1 cup of red wine vinegar, 1½ cups of water, 2½ teaspoons of salt, and 1 teaspoon of sugar.
Add 2 large chopped yellow onions, 2 large chopped carrots, 1 large chopped leek, 3 garlic cloves, 2 large sprigs of thyme, 2 small sprigs of rosemary, and 2 bay leaves.
Add 8 cracked juniper berries, 6 whole cloves, and 10 cracked black peppercorns. Bring to a boil, simmer for 10 minutes, and cool completely.
Put 1.8kg of beef bottom round roast in a deep container and pour the marinade over it. Cover and refrigerate for at least 4 days, ideally 7 days, turning the roast daily if it isn't submerged.
Lift out the roast and pat it dry. Strain the marinade, keeping the liquid and the vegetables. Heat a little oil in a large, heavy pot over high heat and brown the roast on all sides, then set it aside.
Leave about 2 tablespoons of fat in the pot and cook the strained vegetables for 5-7 minutes. Stir in 4 tablespoons of all-purpose flour, then the strained liquid, and bring to a boil.
Stir in ¼ cup of raisins, 1 tablespoon of honey, and 85g of crushed gingersnaps. Return the roast, cover, and simmer on low for 2-4 hours, until very tender.
Rest the roast for 5 minutes, then slice it. Strain the gravy, season with salt, pepper, and sugar, and spoon it over the beef.
