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Source: Campbell's Recipes
Tagged With: 6 servings
Slow Cooker Sauerbraten
This absolutely delectable dish requires a little planning...but not a lot of work.  It marinates in the fridge for several days, then slow cooks to tenderness.  Good things are worth the wait!
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Serves: 6 servings
Prep Time: 15 minutes
Cook Time: 420 minutes
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2 cups cider vinegar
1 cup packed dark brown sugar
2 large onion, sliced (about 2 cups)
2 large carrots, cut into 2-inch pieces (about 1 cup)
10 gingersnap cookie, crushed
1 can (10 1/2 ounces) Campbell's® Condensed Beef Consommé
Bouquet Garni
1 cup water
1 boneless beef rump roast (about 4 to 5 pounds)
2 tablespoons Vegetable Oil
1 cup Burgundy or other dry red wine
1/2 cup golden raisins
1/2 cup sour cream (optional)

Heat the vinegar, brown sugar, onions, carrots, gingersnaps, consommé and Bouquet Garni in a 3-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Stir in the water and let cool to room temperature.
Place the beef in a large nonmetallic bowl. Add the vinegar mixture and turn to coat. Cover and refrigerate for about 72 hours, turning the beef over in the vinegar mixture 1 to 2 times per day.
Remove the beef from the bowl and pat dry with paper towels. Reserve the vinegar mixture.
Heat the oil in a 12-inch skillet over medium-high heat.  Add the beef and cook until it's well browned on all sides.  Remove the beef from the skillet and place it into a 6-quart slow cooker.
Add the wine to the skillet and heat to a boil, stirring often. Pour the wine and the reserved vinegar mixture over the beef.
Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender. Stir in the raisins and the sour cream, if desired.
Bouquet Garni:  Lay a 4-inch square of cheesecloth flat on the counter. Place 1/3 cup of pickling spice in the center of the cloth.  Bring the corners of the cloth together and tie with kitchen string into a bundle.
Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.
For thicker sauce: Before adding the raisins and sour cream, remove the beef from the slow cooker. Stir 2 tablespoons cornstarch and 1 cup of the sauce from the cooker in a small bowl with a fork or whisk. Stir the cornstarch mixture into the cooker. Turn the heat to HIGH.  Cover and cook for 15 minutes or until the mixture boils and thickens.

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