This is all that I could come up with (for now.)
Could you get a description of ingredients, spices, etc.

Joe

RHEINISCHER SAUERBRATEN
750 grams rump roast or shoulder roast
1/4 liter wine vinegar
1/2 liter wine
1/2 tsp. salt
1 pinch sugar
1 pinch pepper
2 cloves
1 bay leaf
1 carrot
2 slices onions
1 tbsp. applesauce
1 slice black bread
100 grams raisins
1 celery stalk
1/2 c. toasted almonds
1. Wash roast and lay in an earthenware bowl. Bring water and wine to a boil. Add the other ingredients and pour over cold meat. Let stand 2 to 3 days in refrigerator. Turn 2 times per day.
2. Dry the meat and fry on all sides in 1 tablespoon oil. Stir the onions out of meat marinade. Add to meat in pan. Mix 1 tablespoon applesauce and crumbs from slice of dried black bread. (You can use 10 to 12 ginger snaps as well.) 3. Fry for 10 minutes. Add the marinade to pan to cover roast. Place pan in oven 2 to 3 hours at 325 degrees.
4. Take roast out of pan. Strain the sauce in the pan until it is clear and add water to make 1/4 liter. Add 1 tablespoon flour mixed with water to the sauce in pan.
5. Soak 100 grams raisins in water. Drain the raisins and add to sauce. Put the meat back in the pan and spoon sauce over it. Bake about 10 more minutes, turning to glaze. Before serving add 1/2 to 1 cup red wine, fresh lemon juice, salt and pepper. Garnish with 1/2 cup toasted almonds.

WINEBRATEN
2 c. pork or beef (carelessly chopped cubes of leftover meat)
1 med. onion
1/4 c. red wine vinegar
2 tbsp. mixed pickling spices tied in a sm. piece of cheese cloth
1/4 tsp. Worcestershire sauce
1 c. gravy (leftover or canned)
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. MSG
1/2 c. port wine with 1 tbsp. cornstarch dissolved in it
Saute meat and onion and then add remaining ingredients and simmer for 1 hour or longer (crock pot works beautifully). Serve over fried or steamed rice.

ROTHENBURGER RINDERBRATEN
4 lb. bottom roast
2 or 3 tbsp. oil
garlic salt
1 c. dry Vermouth
1/3 c. soy sauce
1/2 tsp. ground ginger
fresh ground pepper
2 sliced onions
4 whole cloves
Rub roast with 1 tablespoon oil. Sprinkle with garlic salt. Put meat in glass or stainless bowl. Add Vermouth, soy sauce, ginger, peppers, onions and cloves. Turn meat to coat. Cover and chill overnight. Next day, remove meat and pat dry with paper towels. Brown well on all sides in 2 tablespoons oil. Transfer to crock pot or Dutch oven. Add marinade. Cover and cook on low for 10 hours or until tender. Remove meat, thicken juices with flour to make gravy. Next day, when cold, slice meat and lay in gravy. Reheat in oven at 350 degrees.

KASELER ROLLBRATEN
2 kilogramm pork neck (without bones) (15 oz.)
Salt and pepper
250 gramm pork ground beef or slices of smoked meat slices (1 c. and 2
tsp.)
Onion cubes
Mustard
1 string
WINE SAUCE FOR THE KASELER ROLLBRATEN
250 ml water (1 c.)
125 ml wine
Salt and pepper
The pork neck should be 2 or 3 centimeters thick. Spread salt and pepper on that pork slice; spread the grounded beef on it; put onion cubes onto the beef or smoked meat slices and spread mustard on it. Then roll the whole slice to a roll and tie it together with a string that you can use with foods. The tied up roll should look like the one in the picture with the exception that the cross- cut yours containers a layer with grounded beef, onions and mustard. Put you "Kaseler Rollbraten" into a frying pot. Frying time: 1 hour. Frying heat: 200 degrees Celsius Special advice of Regina: After 30 minutes of frying use the evaporated frying juice and pour it over the "Kaseler Rollbraten". So it will not loose too much moisture. When your Kaseler Rollbraten is ready, then do this: Take apart the grill juice and add 250 ml water to it; boil this shortly and add 125 ml of white wine. Make it spicy to your own preferred taste with salt and pepper. That is it.