In that long thread on time-consuming cooking projects, I was asked about the recipes for the sauerbraten dinner I talked about - here's how I make it; it isn't so much a recipe as a method.
I like to use a whole eye of the round because it makes neat slices; top round is good too, or any good pot roast cut. Take off all the visible fat and silver skin.
Four or five days before you want to serve it, put the beef into a marinade of equal parts water, red wine, and cider vinegar, enough to cover. Add a cup of chopped onion, several carrots roughly chopped, a couple of cloves of garlic minced. Now add half a box of prunes, a teaspoon of cracked peppercorns, a teaspoon of whole cloves, a teaspoon of whole allspice, a couple of slices of ginger, a bay leaf. My great aunt used to add raisins and currants but I don't like them; she also didn't use wine. Marinate in the refrigerator, turning it from time to time. The big ziplock bags are great for this because you don't need to use as much marinade and keeps it in close contact with the meat.
The day of the meal, take the meat out of the marinade and pat it dry. Strain the marinade, rubbing the prune pulp through the sieve. Brown the meat all over in a little lard or olive oil, then add the marinade and cook like a standard pot roast or braise.
When done, strain the cooking liquid and make a light gravy by using crushed gingersnaps to thicken it. Slice the meat and serve with the gravy over egg noodles. Aunt Tillie used to make her own earlier in the week, but any good egg noodle tastes fine with it. Green beans are good with it, as are peas.
On the side I like red cabbage sauteed with onion and bacon, then braised with a little cider vinegar and a little sugar with it. Again no recipe; for a small head of cabbage I use two large onions, five or six slices of thick cut bacon, and maybe half a cup of vinegar and a tablespoon of sugar.