Celebration Roast Recipe
Celebration Roast Recipe photo by Taste of Home
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Celebration Roast Recipe

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This tender beef with its peppery brown gravy are sure to be a new favorite when served over noodles. It's an easy way to feed a group a hearty, satisfying meal. —Cindy Morris, Coyle, Oklahoma
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES: 16 servings


  • 2 beef top round roasts or beef sirloin tip roasts (3 to 4 pounds each)
  • 2 small onions, halved and thinly sliced
  • 3 teaspoons garlic pepper blend
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • 2 packages (16 ounces each) bow tie pasta
  • 1/2 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 2 teaspoons coarsely ground pepper
  • 1 teaspoon salt
  • 5 cups milk
  • 2 to 4 tablespoons browning sauce, optional

Nutritional Facts

1 each: 529 calories, 15g fat (7g saturated fat), 118mg cholesterol, 470mg sodium, 49g carbohydrate (6g sugars, 2g fiber), 49g protein.


  1. Cut each roast in half; place two halves in a 5-qt. slow cooker. Place the remaining halves in another 5-qt. slow cooker. Top each with half of the onions, pepper blend, basil and salt.
  2. Cover and cook on low for 7-8 hours or until meat is tender.
  3. Cook pasta according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in the flour, pepper and salt until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired.
  4. Drain pasta; serve with beef and gravy. Yield: 16 servings.
Originally published as Celebration Roast in Taste of Home

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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skb cooking User ID: 5191780 169972
Reviewed Mar. 14, 2011

"really liked the cracked pepper gravy, will use that recipe for other dishes."

tkarinas User ID: 4389335 157627
Reviewed Mar. 22, 2010

"This recipe is absolutely delicious and one I will be making many more times. It's so easy to do, especially when you have to be at work while it cooks. It's a keeper for sure and going in my recipe box."

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