Saturday, November 13, 2010

Left overs finally Roll Over!

Almost a week ago I made a recipe called German-Style Beef Roast and told you how efficient it was because it was not only a slow cooker meal (with little prep time) but it was also a roll over meal. Well, I hope you saved that roast beef and beef gravy because here comes the new recipe. It is Roast Beef with Chive Roasted Potatoes. While the original recipe was, in my opinion, much more tender and had a slightly better flavor... this recipe was also delicious and rather easy to make. I will admit, the likelihood of me making this recipe every time I make the roast is slim. I will revisit this recipe in the future but there are other good ways to use up your extra roast beef. An example would be to shred up the beef and mix with homemade or store bought BBQ sauce. This is also good because it freezes easily for even more versatililty. You could also shred the meat to make tacos or put in strombolis. The possibilities are endless!

If you are looking to follow the original recipe suggestion and roll it over into the suggested recipe (which is also a good plan of action) the recipe is as follows. Don't be fooled by the awful picture. I accidentally left my camera at work and the only thing I could do was take a picture with my cell phone. It really didn't look as dull as the picture shows.


Roast Beef with Chive Roasted Potatoes
From Taste of Home's Simple & Delicious Oct/Nov 2010
Using up Leftovers
Yield: 6 servings    Prep: 20 min    Bake: 25 min

2 pounds red potatoes, washed and cut into 1" cubes
2 Tbsp. olive oil
2 tsp. minced chives
3/4 tsp. salt, divided
2 medium onions, halved and thinly sliced
1 pound sliced fresh mushrooms
1/4 c. butter, cubed
1 clove garlic, minced
1 tsp. dried rosemary, crushed
1/4 tsp. pepper
1/3 c dry red wine or beef broth
2 c cubed cooked roast beef
1 c beef broth

1. Place potatoes in a greased 15"x10"x1" baking pan. Drizzle with oil and sprinkle with chives and 1/4 tsp salt; toss to coat. Bake, uncovered, at 425F for 25-30 min 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 min longer. Stir in wine. Add beef and gravy; heat through. Serve with potatoes.

ENJOY!