1. Prepare marinade. Halve and thinly slice one of the onions. Add to a large saucepan with water, vinegar, wine, thyme, and bay leaves. Bring to a low boil over high heat, stirring occasionally. Remove from heat and let cool completely, about 45 minutes.

2. Season chuck roast with salt and pepper and place pieces in a large deep bowl. Pour marinade over beef, cover, and refrigerate for at least 1 day and up to 2 days, turning twice.

3. When ready to cook the roast, preheat oven to 325 degrees F. Remove roast from marinade and pat dry, reserving the marinade.

4. In a large ovenproof stockpot or Dutch oven, heat 1 Tbsp. of the canola oil over medium-high heat. Add the roast pieces to pot and cook, turning occasionally, until they are browned on all sides, about 8 minutes. Transfer pieces to a plate and cover with foil.

5. Halve and thinly slice remaining onion, add to pot, and saute until lightly browned, about 5 minutes. Add carrots and celery to pot; saute 2 minutes more. Return roast to pot along with reserved marinade. Bring mixture to a low boil, cover, then place in oven and bake until roast is very tender, about 3 hours.

6. Transfer roast to a plate, along with cooked vegetables, using a slotted spoon; loosely tent with foil. Strain remainingliquid through a fine-mesh sieve into medium bowl or measuring cup and discard solids. Set aside.

7. Heat remaining 2 Tbsp. oil in roasting pot over medium heat. Add flour and cook, whisking constantly, until mixture is deep brown, 5 to 7 minutes. Gradually whisk in reserved liquid, gingersnaps, and brown sugar, then stir in raisins. Bring mixture to a simmer and cook, whisking frequently, until thickened, 5 to 7 minutes. Return roast and vegetables to pot and cook for 5 minutes more to warm through.

8. Transfer roast to a cutting board and let rest 5 to 10 minutes, then thinly slice against the grain if possible. Serve hot alongside vegetables with sauce spooned on top.

Source: Hannaford fresh Magazine, September - October 2013