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Slow Cooking
German Pot Roast
Sauerbraten
SERVES 4 to 6
Prep Time: 15 min,
then 3 days marinated
SLOW COOKER TIME:
Low 7-8 hours OR
High 5 hours
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.

INGREDIENTS:
2 cups cider vinegar        
1 cup packed dark brown sugar        
2 large carrots, cut into 2-inch pieces        
10  gingersnap cookies, crushed        
1 can Campbell's Condensed Beef Consommé        
1  Bouquet Garni, (cheesecloth with 1/3rd Cup Pickling Spice)       
1 cup of water        
1  boneless beef rump roast (at least 3 lbs or more)       
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)        

DIRECTIONS:

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.
2.Place the beef in a large nonmetallic bowl. Add the vinegar mixture
and turn to coat. Cover and refrigerate for about 72 hours (3 days),
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.Deglaze the pan by adding the wine to the skillet and heat to a boil,
stirring often, and scraping away any left over beef bits. 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.

NOTE:

Bouquet Garni:
 Lay an 8-inch square or more 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 more until the mixture boils
and thickens.
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