Categories: Beef
Ingredients
- 3 1/2-4 lb. boneless beef roast (rump or sirloin tip preferred)
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- MARINADE:
- 1 c. water
- 1 c. vinegar
- 2 limes, sliced with peels (or 1 lemon)
- 1 tsp. ground cloves
- 10 whole green peppercorns
- 2 Tbsp. salt
- 2 Tbsp. sugar
- 2 Tbsp. molasses
- 2 tsp. ground ginger
- 2 tsp. ground Mexican oregano
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- FOR LATER:
- 1 c. onion, chopped
- 16 oz. canned mushrooms with the liquid
- 1 (.88 oz.) pkt. beef gravy mix
- 12 gingersnaps, crushed
- 1 (16 oz.) pkg. wide egg noodles
Directions
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Place meat in a glass or ceramic bowl that’s deep enough to hold it and leave 2" on the top.
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Mix marinade ingredients together in a large saucepan; heat until almost boiling.
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Pour marinade over meat, cover tightly with plastic wrap and refrigerate for 24-36 hours, turning the meat every 6 hours or so (nobody’s going to time you-you don’t have to be exact). Or you can double the marinade so that it covers the meat entirely and you don’t have to turn it.
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When the meat has marinated, place it in a greased slow cooker. Stir the marinade in the bowl and remove 1 cup of the liquid (no lime slices). Throw away remaining marinade.
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Pour the 1 c. marinade over the meat in the slow cooker. Cover; cook on Low for 6 hours.
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Remove meat from the slow cooker; toss out the cooking liquid.
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Put in 1 c. chopped onions and canned mushrooms including the liquid (you can also use 2 cans cream of mushroom soup, diluted with 1 can of water) into the slow cooker. Sprinkle in half of the packet of beef gravy mix, reserving the rest for later; stir.
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Place meat back in the slow cooker, pour in enough water to just cover it; cook on Low an additional 2 hours.
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Remove meat to a carving platter. Stir the juices in the slow cooker; turn the control to High.
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Crush the gingersnaps and add them to the juice. Stir, cover and let the “gravy” cook for 10-15 minutes (if it’s not thick enough, add the rest of the gravy mix, whisk briskly and cook it for another minute).
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While the gravy is cooking, boil salted water and cook the egg noodles, according to package directions. Drain, butter and serve with the meat.
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Carve the meat (if it needs carving-it may just fall apart, and that’s fine), arrange it on a serving platter and pour some of the gravy on top. Sprinkle with fresh parsley, if desired. Serve the remainder of the gravy in a gravy boat or bowl.
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Most people like to put the meat on top of the egg noodles, then pour on a bit more gravy.