Roast Beef with Chive Roasted Potatoes

Total Time: Prep: 20 min. Bake: 25 min.,Makes: 6 servings

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


  • 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


  1. Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with chives and 1/4 teaspoon salt. Toss to coat. Bake, uncovered, at 425° until tender, 25-30 minutes, stirring occasionally.
  2. Meanwhile, in a large skillet, saute onions and mushrooms in butter until tender. Add the garlic, rosemary, pepper and remaining 1/2 tsp. salt; cook 1 minute longer. Stir in wine. Add beef and gravy; heat through. Serve with potatoes.


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

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