SAUERBRATEN! One of THE best GERMAN meals. 

Traditional German SAUERBRATEN with mouth-watering gravy, Spätzle and a side - everyone should eat it at least once. Traditionally, Sauerbraten is made with beef roasts, however, any roast will be good, so it's really up to personal meat preference and availability.
How to make Spaetzle: • How to make German Spä...
Use a 1:4 vinegar to water ratio for the brine. Wine can be substituted for the vinegar or a mix of vinegar/wine. If you like it on the sour side, increase the vinegar. Brine your meat at least 2 days or up to a week.
The Sauerbraten can be pressure cooked, but I like it best slow cooked, either in a slow cooker or stove top on low.
Serve with Spaetzle, egg noodls or dumplings and a side.
ENJOY!