In a large bowl, whisk together red wine, vinegar, beef broth, chopped onion, carrots, celery, garlic, bay leaves, peppercorns, cloves, and sugar. Add optional aromatics if using.

Place the roast in a large nonreactive container or a zip-top bag and pour the marinade over it. Cover and refrigerate for 2–3 days, turning the roast once a day.

After marinating, remove the roast, pat it dry, and season with salt and pepper. Strain the marinade, reserving the liquid and the solids separately. Press the vegetables lightly to extract juices.

In a heavy Dutch oven or large ovenproof pot, heat oil over medium-high heat. Brown the roast on all sides (about 3–4 minutes per side) until a deep crust forms. Transfer the roast to a plate.

Add the strained vegetables to the pot and sauté for 4–5 minutes. Stir in tomato paste (if using) and cook 1 minute.

Pour in the reserved marinade liquid, scraping up browned bits. Add the roast back to the pot and bring to a gentle simmer. Cover, reduce heat to low, and cook on the stovetop for 150–180 minutes, or until the meat is fork-tender. Alternatively, bake covered at 325°F (160°C) for 150–180 minutes.

Remove the roast and keep warm. Strain the cooking liquid into a saucepan, pressing the vegetables to extract flavor. Simmer for 10–15 minutes to reduce. If desired, crumble gingersnaps into the sauce while whisking to thicken. Simmer another 5 minutes until glossy. Season to taste with salt, pepper, and a splash of vinegar or sugar to balance.

Slice the roast across the grain. Spoon hot sauce over the slices and garnish with chopped parsley.

Enjoy with traditional sides like red cabbage and potato dumplings, mashed potatoes, or spaetzle.