Thank you, glad you enjoyed.

Wow fantastic

So it's certainly tender. It isn't quite as moist as some other cuts, but you have all that delicious sauce so that balances it out and so it certainly doesn't feel a dry dish. Brisket, to me, has too high a fat content for this and I'm not sure the marinade would work it's way in quite as well - I'd suggest chuck would be a better alternative.

Does the bottom round roast come out tender and moist like chuck would? I’ve never had good luck with round cuts. They always come out dry. Would brisket work instead?

Yes, the meat becomes tender between the marinade and cooking.

So glad to hear! I agree it has lots of flavor.

Thanks, and yes indeed, the flavors are so good and the meat is incredibly tender and flavorful.

I wouldn't say it is sweet, only ever so slightly if at all - the ginger snaps more balance out the slight sourness from the wine and vinegar. You could always just add some of the ginger snaps and see how it tastes before adding more.

So glad to hear, it has such a great flavor.

For this, it is probably less important since it is being mixed with vinegar and spices, but I'd suggest a relatively full-bodied red, so something like a French syrah, most Spanish reds would be good, a drier Italian red like chianti or cabernet sauvignons.

Thanks, it's definitely a classic and with such wonderful flavors!

Thanks, it is definitely easy enough, just needs a little planning. And the flavors are wonderful!