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
Instructions
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.
Cover and cook on low for 7-8 hours or until meat is tender.
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.
Drain pasta; serve with beef and gravy. Yield- 16 servings.
Originally Submitted
3/22/2010
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