Cooking Directions

• 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.

Ingredients

• 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 Consomme
• 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
• 0.5 cup golden raisins
• 0.5 cup sour cream(optional)