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Roast Beef with Chive Roasted Potatoes Recipe

Roast Beef with Chive Roasted Potatoes Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD:6 servings

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

  • 1. 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.
  • 2. 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

1 each: 379 calories, 15g fat (6g saturated fat), 66mg cholesterol, 591mg sodium, 35g carbohydrate (6g sugars, 5g fiber), 24g protein

Reviews for Roast Beef with Chive Roasted Potatoes

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MY REVIEW
Reviewed Mar. 11, 2015

"Great recipe! It looked so good I actually bought roast to cook it just for this. Definitely a keeper!"

MY REVIEW
Reviewed Oct. 6, 2014

"This is the best recipe for leftover roast beef I have come across. At the price of roast beef these days, who wouldn't want to try it!!! We love it."

MY REVIEW
Reviewed Feb. 5, 2013

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

MY REVIEW
Reviewed Dec. 22, 2012

"Dissapointed in this recipe."

MY REVIEW
Reviewed Mar. 22, 2012

"good easy dinner!"

MY REVIEW
Reviewed Mar. 8, 2012

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

MY REVIEW
Reviewed Jan. 14, 2012

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

MY REVIEW
Reviewed Nov. 3, 2010

"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!"

MY REVIEW
Reviewed Oct. 20, 2010

"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."

MY REVIEW
Reviewed Oct. 14, 2010

"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."

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Wine Pairings

Full-Bodied Red Wine

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