i like the sauerbraten idea. or you could be creative. make a rub of a bunch of dried herbs and spices, roll and press into the roast, brown well on all sides in oil, then add wine (barolo is my fave) and a little stock or water and braise for an hour or 2. then add a few stalks of celery, baby carrots, and halved onions, and simmer for another hour or so, until everything is tender. set roast aside, and make a gravy out of the remaining liquid. i like to blend the carrots and celery into the gravy, and serve the onions along with the roast. oh, and you gotta have mashed potatoes with steamed early peas as the sides.
A true lover of nature does not despair now that his mistress has turned a colder cheek.