Sauerbraten

1 teaspoon black peppercorns
1 teaspoon whole cloves
1 bunch parsley (6 stems reserved, 1/3 cup leaves finely chopped)
1 small bundle thyme
4 pound eye of round roast
2 cups red wine
2 cups red wine vinegar
2 small yellow onions (thinly sliced)
2 carrots (peeled and thinly sliced on a bias)
2-3 tablespoons olive oil
4 slices thick-sliced bacon (medium diced, about 1 heaping cup)
1 1/2 tablespoons granulated sugar
1/4 cup gingersnap cookies (crushed by hand or in a food processor)
Kosher salt and freshly ground black pepper (to taste)

Parsley Salad

2 carrots (peeled and shaved into ribbons)
1 red onion (peeled and thinly sliced)
1 bunch parsley leaves
1/4 cup red wine vinegar
Kosher salt and freshly ground black pepper (to taste)