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All Day German Pot Roast

By: Campbell's Kitchen

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All Day German Pot Roast

This recipe for All Day German Pot Roast, or sauerbraten, calls for cider vinegar, gingersnap cookies and dry red wine. Brown sugar offsets the bitter taste of the vinegar and wine. Your family will love this traditional German recipe. Although the meat needs to marinate for about three days, it's worth the wait. The longer it marinates, the more flavor it will have. Serve this slow cooker pot roast with a side of sauerkraut or mashed potatoes.

Notes


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.



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.

Serves6

Preparation Time15 min

Slow Cooker Time HIGH5 hr

Slow Cooker Time LOW8 hr

Cooking Vessel Size6-quart slow cooker

Ingredients

  • 2 cup cider vinegar
  • 1 cup packed dark brown sugar
  • 2 large onions, sliced (about 2 cups)
  • 2 large carrots, cut into 2-inch pieces (about 1 cup)
  • 10 gingersnap cookies, crushed
  • 1 can Campbell's Condensed Beef Consomm
  • 1 Bouquet Garni
  • 1 cup of water
  • 1 boneless beef rump roast
  • 2 tablespoon of vegetable oil
  • 1 cup of Burgundy or other dry red wine
  • 1/2 cup of golden raisins
  • 1/2 cup of sour cream (optional)

Instructions

  1. Heat the vinegar, brown sugar, onions, carrots, gingersnaps, consomm 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.

  2. 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.

  3. Remove the beef from the bowl and pat dry with paper towels. Reserve the vinegar mixture.

  4. 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.

  5. Add the wine to the skillet and heat to a boil, stirring often. Pour the wine and the reserved vinegar mixture over the beef.

  6. 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.

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