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.
Ticking away the moments that make up a dull day.
Fritter and waste the hours in an off-hand way.
Kicking around on a piece of ground in your hometown,
waiting for someone or something to show you the way.