1. Brown the meat: Begin by thoroughly patting the beef roast to remove excess moisture. Heat 2 tablespoons of clarified butter or oil in a large Dutch oven or heavy skillet. Once the fat is hot, sear the meat vigorously on all sides until it develops a nice brown crust. This will take about 4-5 minutes per side. This step is crucial for sealing in the flavors and making the meat even juicier later.
2. Prepare the vegetables and garlic: While the roast is cooking, peel the carrots and chop them into large pieces. Peel and halve the onions. Peel the garlic cloves and slice them thinly. Once the roast is nicely browned all over, remove it from the pot and set it aside.
3. Brown the vegetables: In the same pot, brown the onions, carrots, and garlic. Sauté everything for about 5-7 minutes over medium heat, until the onions are soft and golden brown and the garlic releases its aroma. The vegetables add a wonderful sweetness and depth to the sauce.
4. Add the liquid: Now pour the red wine into the pot and loosen the drippings from the bottom to absorb the flavors. Then add the stock and stir well. Add the herbs (marjoram, thyme, rosemary), juniper berries, allspice berries, and bay leaf to the liquid.
5. Braising: Return the roast to the pot and ensure it is well covered with the liquid. Cover the pot and let it simmer over low to medium heat for about 2 to 2.5 hours. The longer you simmer the roast, the more tender it will become. During braising, you should turn the meat every 30 minutes to ensure it is cooked evenly and remains submerged in the liquid. If necessary, add more stock or water.
6. Checking and Serving: After the 2 to 2.5 hours have passed, test the meat: It should be tender enough to flake easily with a fork. Remove the roast from the pot and let it rest briefly to allow the juices to settle.
7. Refine the sauce: You can now refine the sauce as desired. To do so, remove the bay leaf, juniper berries, and allspice berries. Let the sauce simmer for a few more minutes to thicken it. If you prefer a particularly creamy sauce, you can refine it with a little cream or butter.
8. Serve: Cut the roast into thick slices and arrange it with the sauce. This goes perfectly with potatoes—whether mashed, hash browns, or fried potatoes—as well as a green salad or steamed vegetables. A good piece of bread is also perfect for dipping into the delicious sauce.