(from Ryan77’s recipe box)

Start 3 days in advance

Source: Joanne Fluke

Categories: Beef


  • 3 1/2-4 lb. boneless beef roast (rump or sirloin tip preferred)
  • .
  • 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
  • .
  • 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


  1. Place meat in a glass or ceramic bowl that’s deep enough to hold it and leave 2" on the top.

  2. Mix marinade ingredients together in a large saucepan; heat until almost boiling.

  3. 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.

  4. 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.

  5. Pour the 1 c. marinade over the meat in the slow cooker. Cover; cook on Low for 6 hours.

  6. Remove meat from the slow cooker; toss out the cooking liquid.

  7. 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.

  8. Place meat back in the slow cooker, pour in enough water to just cover it; cook on Low an additional 2 hours.

  9. Remove meat to a carving platter. Stir the juices in the slow cooker; turn the control to High.

  10. 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).

  11. While the gravy is cooking, boil salted water and cook the egg noodles, according to package directions. Drain, butter and serve with the meat.

  12. 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.

  13. Most people like to put the meat on top of the egg noodles, then pour on a bit more gravy.

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