1 teaspoon whole cloves
1 bunch parsley (6 stems reserved, 1/3 cup leaves finely chopped)
1 small bundle thyme
4 pound eye of round roast
2 cups red wine
2 cups red wine vinegar
2 small yellow onions (thinly sliced)
2 carrots (peeled and thinly sliced on a bias)
2-3 tablespoons olive oil
4 slices thick-sliced bacon (medium diced, about 1 heaping cup)
1 1/2 tablespoons granulated sugar
1/4 cup ginger snap cookies (crushed by hand or in a food processor)
Kosher salt and freshly ground black pepper (to taste)

Parsley Salad

2 carrots (peeled and shaved into ribbons)
1 red onion (peeled and thinly sliced)
1 bunch parsley leaves
1/4 cup red wine vinegar
Kosher salt and freshly ground black pepper (to taste)

In a piece of cheesecloth, add the peppercorns, cloves, 6 parsley stems and thyme.
Gather up and secure with butchers twine. Set aside.
In a large baking dish, add beef roast, wine, vinegar, onions, carrots and cheesecloth bundle.
Place in the refrigerator to marinate for 2 hours.
Preheat oven to 325ºF.
Remove roast from marinade and pat dry. Season on all sides with salt and pepper.
Strain the marinade, reserving the vegetables/sachet and the liquid separately.
Place a large Dutch oven over medium-high heat and add 2-3 tablespoons olive oil.
Sear the meat on all sides until a deep golden brown crust forms, 12-15 minutes.
Remove the meat to a platter. Drain oil from the pan. Return heat to medium and add the bacon. Cook, stirring occasionally until crisp.
Add reserved onions and carrots from marinade and cook for 5 more minutes.
Add reserved marinade, scraping any brown bits off the bottom of the pan and season the liquid with salt and pepper. Add the sachet and the meat.
Bring liquid to a simmer. Remove from heat. Cover and carefully transfer to oven for 2 1/2 hours.
After 1 hour, begin basting the meat every half hour.
Remove the roast to a cutting board and tent with foil.
Strain cooking liquid into a saucepan and place over medium heat.
Add sugar and ground gingersnaps. Bring to a simmer and continue to stir until thickened. Season with salt and pepper then stir in the parsley.
To serve, slice the roast into ½-inch thick pieces and transfer to a serving platter. Spoon a generous amount of sauce over the top.

For the Parsley Salad:
In a medium bowl, add the carrot ribbons, red onion, parsley and red wine vinegar and toss to combine. Season with Kosher salt and freshly ground black pepper.
Helpful Tip: make ahead! After cooking the roast, bring to room temperature. Then chill the roast in the sauce overnight. The next day, reheat and serve for better flavor absorption.

The Chew