I tagged this as a treat for my DH, who lived in Germany for a while in the 1970's. Come to find out, Sauerbraten is a regional specialty, not common in Bavaria, and not something he especially missed. It's a rich experience, though, starting with the aroma of pickling spices all afternoon, and ending with the surprisingly spicy gravy on tender roast beef. It is an intense cultural adventure: some will love it and others, unfortunately, just won't. There is a detail in the making of the gravy -- remove from heat, add liquid, return to heat -- which is easier and more reliable than some other methods for a smooth sauce. Easy to do, but be sure to allow plenty of time; we didn't and ended up with a very late supper. Made and enjoyed for Please Review My Recipe, Sept. 2008.
This was so easy and so good. I made it even easier by fixing it all in the crock pot. First marinated the meat and then took the extra step of browning the meat, dumped it all in the crock pot on low for 5 hours, added some garlic and then followed the recipe as written. As this was cooking the house smelled so great giving a hint to the wonderful meal that was coming. When it finished, strained the juices and made the gravy as directed. So good, the meat was fork tender and the spices so rich and flavorful. I never could have imagined ginger snaps in the gravy but it was perfect and not sweet at all, just that lovely spicy, tart flavor we were expecting. Served with Suss-Saures Rotkraut (Sweet-And-Sour Red Cabbage) and have enough left over for dinner tonight and so looking forward to it.