This year we decided to have Thanksgiving at home. It was a good thing because I was still quarantining. I picked up a Celebration Roast from our local Sprouts Grocery Store several weeks before Thanksgiving. I learned. I can’t expect to see this beauty anywhere close to Thanksgiving. I guess Santa Fe has a great deal of Field Roast Celebration Roast fans.
We have had the sage, garlic and bread stuffing Celebration Roast before. Ok, this part is really weird. I really like their porcini mushroom gravy. Ordinarily I despise gravy. I always thought of it as the ketchup of the meat world. For me, gravy hides the flavor of whatever you are putting it on. Why bother? I was wrong. This gravy is incredible. It is the best gravy that I have ever tasted. Really. It was a porcini mushroom gravy. Call me a convert to gravy on a Celebration Roast.
First, remember to defrost your Celebration Roast if you put it in the freezer like I did. The box clearly said that you should thaw for about 24 hours but this direction was on the back of the box with the other directions.
Since I wanted to try something different, I put some Old Bay Hot Sauce and some red wine on the Celebration Roast to marinate it before I placed it in the toaster oven for 45 minutes. I was looking on the web and I got the idea to use Old Bay from a website but I forgot where. Sorry. I’m still looking for that site. I get credit where credit is due.
This is the package that the Celebration Roast comes in along with the delicious porcini gravy.That’s it.
This is a photo of the cooked Celebration Roast on the Weber grill along with some gorgeous carrots. Please note that I put the Celebration Roast on the grill for around 15 minutes just enough time to get that crust and Barbecue grill marks.
Here is a plated roast with that delicious porcini gravy. (I have a great food stylist). Yum!
The Celebration Roast was vegan but the mashed potatoes do have cheese on them.
