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Celebration Roast Recipe

Celebration Roast Recipe

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 YIELD:16 servings

Ingredients

  • 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
  • CRACKED PEPPER GRAVY:
  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Celebration Roast

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MY REVIEW
skb cooking
Reviewed Mar. 14, 2011

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

MY REVIEW
tkarinas
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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Wine Pairings

Light-Bodied Red Wine

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