Bring all the ingredients for the marinade to the boil, simmer for 5 minutes and then let cool completely. Place the roast beef so that the meat is completely covered. Cover carefully, put in the refrigerator and just forget about the next 3 weeks.
After 3 weeks, remove the roast from the marinade, strain it into a container and keep it. Dab the roast and fry vigorously on all sides in the frying fat. Chop the onions and add them. Pepper and salt and let it brown nicely. Roughly chop the herbs and place around the roast with 3 tablespoons of sultanas. Add the sugar beet syrup and fry everything together a little more. Deglaze with a good half of the marinade. Cover the saucepan and stew everything for about 2 hours until the roast is tender. Warning, after 3 weeks of marinating, this is faster than usual! In between add a little marinade until everything is used up.
If the roast is tender, take it out of the pot, keep it warm and puree the sauce.
Usually the sauce already has the right consistency. If not, mix some flour with cold water and add to it. Now add the remaining 3 tablespoons of sultanas and simmer for another 15 minutes. Season to taste with salt and pepper. The sauce should now be very dark, if it isn`t, there is nothing against 1-2 teaspoons of caramel. Cut the roast into nice slices and serve with the sauce.
Of course, red cabbage and dumplings taste best with this. But French fries are also something delicious for sauerbraten.
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