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Roast Beef with Chive Roasted Potatoes

 Roast Beef with Chive Roasted Potatoes
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
6 ServingsPrep: 20 min. Bake: 25 min.

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.

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Roast Beef with Chive Roasted Potatoes (continued)

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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.