Rhineland Style Sauerbraten with Raisin Gravy

Ingredients

• 4 cups dry red wine (preferably German)
• 1 cup water
• 2 1/2 tablespoons freshly squeezed lemon juice
• 1 small yellow onion, peeled and finely chopped
• 10 peppercorns
• 2 medium-size whole bay leaves
• 4 whole cloves
• 1 (3-pound) boneless top round roast with a thin outer layer of fat
• 2 tablespoons minced parsley
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons all-purpose flour
• 3 tablespoons unsalted butter or margarine
• 2 medium-size carrots, peeled and thinly sliced
• 2 large yellow onions, peeled and coarsely chopped
• 1 tablespoon tomato paste
• 1 tablespoon sugar
• 2 tablespoons sweet sherry
• 1/2 cup medium-dry red wine (preferably German)
• 1 cup seedless raisins
• 1 to 2 tablespoons red currant jelly or orange marmalade (if needed to mellow the tartness of the gravy)

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