Used this recipe, I used rump roasts. If you like sauerbraten it is very good with the oak smoke from the keg. I used rump roasts and cooked until pull apart tender for pulled sauerbraten sandwiches. If you prefer traditional sliced, a top round roast could be used. I think next time I will keep the ginger snap gravy separate and pour it on like a BBQ sauce.
http://allrecipes.com/recipe/german-sauerbraten/marinated 3 days. Instead of browning roast on all sides it went on the keg. Smoked with oak until internal temp of 160*, then back in the brine and cook covered until pull apart tender.
In the marinade:
On the keg
Simmering
Why not make some sauerkraut balls & brats while I'm at it
Pulled
Plated German Fest
Black Forest Cake for desert