Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Sear all sides of roast quickly, 1 to 2 minutes each side. Heat oil in Dutch oven over medium-high heat.Strain liquid from vegetables, reserving both. Remove bay leaf and peppercorns from liquid and discard. Remove roast from liquid pat dry with paper towels.
Cover and refrigerate for five days, turning once daily.
Turn down the heat and simmer, stirring occasionally, until the cabbage is tender, 35 to 45 minutes. Stir in the onions and cabbage and bring the mixture to a boil. Turn the heat to medium high and stir to dissolve the sugar. To a large pan with straight sides or a stockpot, add the beer, sugar, vinegar, red pepper flakes, liquid smoke, garlic and peppercorns.Slice the beef and serve with the sauce, boiled potatoes and Sunny's Simple Red Cabbage Kraut.Turn the slow cooker to high and reduce the liquid slightly, 10 to 15 minutes. Remove the beef, tent loosely with foil and rest for 10 minutes.Cook on low for 8 hours, until the meat is tender but not falling apart. Add the beef to a slow cooker and pour in the reserved marinade and red wine.Sear on all sides to a deep golden brown, 6 to 8 minutes don't forget the ends! When it begins to swirl and smoke, add the beef. In a large pan on high heat, add the oil. Sprinkle the flour on all sides of the beef. For the sauerbraten: Remove the beef from the marinade and reserve the marinade.Place in a large plastic bag (turkey bag!) and add the onions, red wine vinegar, pickling spice blend, honey, peppercorns and 1 cup water. For the marinade: Season the beef on all sides with salt.
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