Rhineland Style Sauerbraten

Name: Rhineland-Style Sauerbraten
Ingredients: 2 cups White Wine Vinegar; 3 cups Red Wine; 1 cup Water; 1 cup Lemon Juice; 2 x large yellow onions, peeled and roughly diced; 3 x carrots, peeled and roughly diced; 3 x Bay Leaves; 10 x whole peppercorns; 6 x whole juniper berries; 4 x whole cloves; 1/4 tsp Nutmeg; 3 x parsley sprigs; 4 pounds bottom round or boneless rump; 1 pinch salt and pepper to taste; 2 tbsp Flour for dredging; 1 tbsp Butter; 2 x onions, peeled and quartered; 2 x carrots, peeled and medium sliced; 8 x whole cloves; 2 x Bay Leaves; 2 tbsp Butter; 3 tbsp Flour; 2 tbsp Sugar; 2/3 cup crushed gingersnaps; 1/2 cup Red Wine; 1/2 cup seedless golden raisins soaked in warm water for 1 hour, then drained