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Roast Beef with Chive Roasted Potatoes Recipe

Roast Beef with Chive Roasted Potatoes Recipe photo by Taste of Home

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It’s hard to believe that last night’s beef roast could get any better, but it shines in this heartwarming dish. —Taste of Home Test Kitchen

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Roast Beef with Chive Roasted Potatoes Recipe

Prep: 20 min. Bake: 25 min.

Yield: 6 Servings

20 25 45

Ingredients

2 pounds red potatoes, cut into 1-inch cubes
2 tablespoons olive oil
2 teaspoons minced chives
3/4 teaspoon salt, divided
2 medium onions, halved and thinly sliced
1 pound sliced fresh mushrooms
1/4 cup butter, cubed
1 garlic clove, minced
1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/3 cup dry red wine or beef broth
2 cups cubed cooked roast beef
1 cup beef gravy

Directions

Place potatoes in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with oil and sprinkle with chives and 1/4 teaspoon salt; toss to coat. Bake, uncovered, at 425° for 25-30 minutes or until tender, stirring occasionally.
Meanwhile, in a large skillet, saute onions and mushrooms in butter until tender. Add the garlic, rosemary, pepper and remaining salt; cook 1 minute longer. Stir in wine. Add beef and gravy; heat through. Serve with potatoes. Yield: 6 servings.

Nutritional Facts 2/3 cup beef mixture with 2/3 cup potatoes equals 379 calories, 15 g fat (6 g saturated fat), 66 mg cholesterol, 591 mg sodium, 35 g carbohydrate, 5 g fiber, 24 g protein.

Originally published as Roast Beef with Chive Roasted Potatoes in Simple & Delicious October/November 2010, p16

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Roast Beef with Chive Roasted Potatoes

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(1-8) of 8 reviews

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Reviewed on Feb. 05, 2013 by ronswife_3

Made this over and over again. Easy & everyone loves it.

Reviewed on Dec. 22, 2012 by parksville

Dissapointed in this recipe.

Reviewed on Mar. 22, 2012 by tkdgal

good easy dinner!

Reviewed on Mar. 08, 2012 by joyousdeeous

WE ALL LOLVE THIS QUICK & TASTY RENDITION USING LEFTOVER ROAST. I TAKE IT TO CHURCH POTLUCKS & THERE IS NEVER A MORSEL LEFT OVER. THANKS!!!

Reviewed on Jan. 14, 2012 by WhitneyR

This is now one of our favorites! I use 1/2 the amount of mushrooms called for but I absolutely recommend this recipe!

Reviewed on Nov. 03, 2010 by hteblehcar

Awesome flavors with so little fuss! I took it to a friend and her family and both of our families thought it was divine! Thanks for such a delicious, easy recipe!

Reviewed on Oct. 20, 2010 by rotts4me

Fussy husband loved this. Used the German style beef roast from the magazine the first night then used the leftovers for this. Skipped the mushrooms as we don't like them.

Reviewed on Oct. 14, 2010 by camaromama

Made this from planned leftover article: German-style roast was great, but the beef part of this recipe was delicious! Next time will serve over mashed potatoes or rice as roasted potatoes didn't do the beef justice.