Pat the roast beef dry. Mix salt, pepper, dried thyme, ground caraway seeds, and turmeric together. Rub this spice mixture all over both sides of the meat, pressing it in well. Pour 1 tablespoon of soy sauce on both sides and rub in.
Preheat the oven to 160 °C / 320 °F with top and bottom heat.
Peel and dice the onions. Peel the carrots and cut into large pieces. Clean, wash, and cut the leeks into large pieces. Cut the bread into pieces. Pluck the parsley leaves from the stalks. Peel the ginger (roughly 3 cm thick) and cut into slices.
Heat clarified butter in a large roasting pan over medium-high heat. Fry the seasoned roast beef on both sides until crispy, about 5-6 minutes per side. Remove the meat and set aside.
Add more clarified butter to the roasting pan and fry the diced onion, leeks, carrots, and bread over medium heat for 2-3 minutes. Add the tomato paste, ajvar, ginger slices, apple cider vinegar, orange jam, bay leaves, and juniper berries, and fry for 1-2 minutes. Remove the pan from the heat. Place the roast beef on the vegetable mixture and pour in the vegetable stock and red wine until the meat is about 3/4 covered.
Add the parsley, cover the roasting pan, and place in the preheated oven. Braise at 160 °C / 320 °F for 2 hours 30 minutes, basting the meat with the pan juices every 20-25 minutes. When the meat is tender and well-braised, remove it from the pan and keep it warm.
Pour the sauce through a sieve into a large saucepan, pressing the vegetables through as much as possible to incorporate them. Bring the sauce to a boil over medium-high heat. Taste and adjust seasoning with salt and pepper as needed.
Cut the roast into thin slices and arrange on a serving platter. Pour the sauce over the meat and serve with dumplings, knöpfle, or spaetzle.
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