Slow Cooked German Sauerbraten
For fans of traditional German food, here's a recipe you're sure to love. This Slow Cooked German Sauerbraten recipe requires a little planning, but not a lot of work in the kitchen. Let it marinate in the fridge for several days before placing in the slow cooker where it cooks to perfect tenderness. This old-country sour roast dish features onions, carrots and golden raisins for its supporting cast. It's easy slow cooker recipes like this one that prove that good things are worth the wait!
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Preparation Time15 min
Chilling Time72 hr
Cooking Time8 hr
Cooking MethodSlow Cooker
- 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 (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.