Ingredients

• 1 beef round roast (3 1/2-4 pounds), brought to room temperature
• Vegetable oil, to coat
• Salt and pepper or Montreal seasoning

For the brine:

• 2 1/2 cups water
• 2 cups cider vinegar
• 1 cup cloudy cider
• 1 large carrot, peeled and thickly sliced on an angle
• 1 onion, peeled and quartered with root end left attached
• 2-3 ribs celery, thickly sliced on an angle

In a tea filter sack, coffee filter or cheesecloth, bundle together:

• 2 large bay leaves
• 4 whole cloves
• 1 tablespoon Juniper berries (you can find them in the spice aisle)
• 1 1/2 teaspoons mustard seed (half a palmful)
• About 1 1/2 teaspoons coriander seed
• About 1 1/2 teaspoons dill seed

• 3 tablespoons light brown sugar
• 2 tablespoons tomato paste
• 16 ginger snaps, ground

Description

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