All Day German Pot Roast

By KeyIngredient

Ingredients

• 2 cups 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 tablespoons 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)

Details

Servings 6
Preparation time 15mins
Cooking time 315mins
Adapted from allfreeslowcookerrecipes.com

Preparation

Step 1

Instructions

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.

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.

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.

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.