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Slow Cooker Sauerbraten

Slow Cooker Sauerbraten

5 1

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!

serves 6 people


cost per recipe: $57.08

The price is determined by the national average.

  • 2

    cups cider vinegar

  • 1

    cup packed dark brown sugar

  • 2

    large onion, sliced (about 2 cups)

  • 2

    large carrot, cut into 2-inch pieces (about 1 cup)

  • 10

    gingersnap cookie, crushed

  • 1

    can (10 1/2 ounces) Campbell's® Condensed Beef Consommé

  • 1

    bouquet garni

  • 1

    cup water

  • 5

    pounds boneless beef bottom round (rump) roast

  • 2

    tablespoons vegetable oil

  • 1

    cup Burgundy or other dry red wine

  • 1/2

    cup golden raisins

  • 1/2

    cup sour cream(optional)

view nutrition info

How to Make It

Step 1

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.

Step 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.

Step 3

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

Step 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.

Step 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.

Step 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.

Recipe Tips

  • 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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Made With
Campbell's® Condensed Beef Consommé

Campbell's® Condensed Beef Consommé

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Ratings & Reviews

  • Robert F.

    December 27, 2018


    I followed the recipe. I used two 2.5 lbs rump roasts. I have a Tupperware marinator that helped with the marinating. I loved it and took it to a small church gathering. There were no leftovers. I received many compliments. I am not a professional cook. I like to cook occasionally. I am a man. It does take some time, but there is not a lot of work.

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