Sauerbraten with Potato Dumplings

Ingredients

• 1 4 1/2-pound top or bottom-round beef roast, tied
• Coarse salt and freshly ground pepper
• 4 tablespoons safflower oil
• 3 large onions, thinly sliced
• 6 cloves garlic, thinly sliced
• 1 tablespoon sugar, plus more if needed
• 1 cup red-wine vinegar
• 3 cups dry red wine, such as Zinfandel or Pinot Noir
• 8 sprigs thyme, plus more tiny sprigs, for serving
• 1/4 teaspoon whole black peppercorns
• 6 whole juniper berries
• 3 dried bay leaves
• 2 whole cloves
• 1 1/2 cups Martha's Pink Applesauce
• Potato Dumplings, for serving

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