Prepare the Marinade: Place all of herbs in a heavy non-reactive stock pot or enameled Dutch oven along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns. Add the red wine, red wine vinegar. Heat until boils then cook for 5 mins. Then cover and allow to cool.

Transfer the Cool mixture to a large freezer bag and put in the meat seal. Then rub the mixture all over the meat. Put into Fridge for 4-5 days, Rubbing 1-2 times a day. (you can upto 2 weeks I think 7 days is perfect.

Remove the Roast from Bag to a large board and dry with kitchen paper. Keep the Marinade. you now want to brown the meat. 2 Options a) Heat a large pan and add the chopped bacon and then sear on all sides. b) Heat your air Fryer to 200c and then add the meat cook for 3 mins until browned then turn over and repeat. This is what I do as I am using my slow cooker next and saves on washing up :P

In your Slow cooker (or can use a large pot with lid and bake slow in oven) add the veg and marinade and heat on high. Add your optional ingrediants (not the ginger cookies) and then add the meat. Cook on High for about 3-4 hours then reduce to low for about 2 hours until ready to serve, You house will smell amazing lol.

Break up the Ginger cookie and add to sauce and stir. The meat should be falling apart by now. I leave uncovered for final 30 mins on high to reduce the sauce. You can also add some corn flour mixed with a little water and cook for last 30 mins to thicken.

Serve with of course saurerkraut, Potato dumplings (I did mash) and alot of the amazing sauce. - ENJOY