Here's the basic recipe, adapted from my thrifted copy of The Art of German Cooking, by Betty Wason. (More on this fascinating lady later. First the food.)
I marinated my two-pound chunk of meat in a beer mixture for the Bavarian style of sauerbraten (apparently there are several ways to make this dish -- the main thrust is that the meat needs to marinate in a vinegar type mixture, including wine or even buttermilk). In addition to a few cups of Belgium dark beer, I added water, a bay leaf, lemon, tomato, onion, and several whole cloves and whole peppercorn and let it sit in the fridge for two days, turning the meat several times.
After two days, I strained the marinade, dredged the beef in flour, and then browned it on the stove top in butter.
Next, I added one cup of the strained marinade, a sliced lemon, a little sugar and some salt and then simmered the roast for two hours, turning the meat halfway through cooking. (Next time, I'll add more of the strained marinade -- I didn't think there was enough liquid in the pot while it was cooking.)
Of course if your roast is larger, it will probably take longer to cook. I think my own sauerbraten could have simmered even longer, even though the meat was already falling apart.
For gravy, I skimmed the juice and mixed it in with a little sour cream... just in case the rest of the sauer / sour ingredients aren't enough for you!
The recipe called for potato dumplings and red cabbage to go with the sauerbraten... and while I'm ambitious and wanted to have as authentic a German meal as possible, I simply didn't have the energy to make dumplings.
I made salted potatoes instead.
The potatoes were nothing fancy... but the red cabbage was probably the hit of the meal. I'll post that recipe later, but here's a sneak peak:
I suspect my high school German teacher would have been proud of the sauerbraten success. (Probably more so had I actually translated the recipe from German... Ja?)