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Publix Aprons Recipes

Beef Roast With Mushroom-Onion Sauce and Dijon Herb Potatoes

Total Time - 2 hours (Active Time - 50 minutes) / Makes 6 Servings

Kosher-AdaptableWhat's This?

Cooking Sequence

  • Prepare roast through step 4 - 25 minutes
  • After roast cooks 30 minutes, prepare potatoes; begin to bake - 40 minutes
  • Complete roast and potatoes; serve - 45 minutes

Beef Roast With Mushroom-Onion Sauce

4 lb boneless NY strip loin roast
2 tablespoons canola oil
1 (1.25-oz) packet onion/garlic potato seasoning
1 (9-oz) package frozen pearl onions in cream sauce
16 oz whole mushrooms
2 cups water
1 tub concentrated homestyle beef stock
1/2 cup Marsala wine (or beef broth)
1/4 cup fresh Italian parsley, finely chopped
2 tablespoons herb garlic butter, softened
1 tablespoon all purpose flour

  1. Preheat oven to 475F. Coat roast with oil and sprinkle with seasoning; place in roasting pan (wash hands). Cook roast for 10 minutes.
  2. Place onions and sauce in medium microwave-safe bowl; microwave on HIGH for 2 minutes to partially thaw. Stir mushrooms into onions.
  3. Microwave water on HIGH for 1 1/2-2 minutes or until hot; stir in concentrated beef stock and wine until blended, then add to mushrooms.
  4. Remove roast from oven; reduce heat to 350F. Pour mushroom mixture around roast. Cook roast 1-1 1/4 hours or until 145F (for medium-rare). Use a meat thermometer to accurately ensure doneness. (Roast weights vary; adjust cook time as needed.)
  5. Transfer roast to cutting board; let stand 15 minutes. Chop parsley. Place butter in small saucepan and melt on medium-low; whisk in flour and parsley. Stir in mushrooms and sauce (from pan) and bring to a simmer; cook 1-2 minutes or until sauce thickens. Slice roast; serve with sauce. (Makes 8 servings.)

CALORIES (per 1/8 recipe) 410kcal; FAT 18g; CHOL 130mg; SODIUM 800mg; CARB 10g; FIBER 1g; PROTEIN 45g; VIT A 6%; VIT C 8%; CALC 4%; IRON 20%

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Dijon Herb Potatoes

1 tablespoon canola oil
3 tablespoons garlic herb butter
1 bag baby gold potatoes, halved (24-28 oz)
Zest/juice of 1 lemon
1/4 cup Dijon mustard
2 tablespoons grated Parmesan cheese
1/4 teaspoon kosher salt
1/4 teaspoon pepper
3 tablespoons fresh Italian parsley, finely chopped

  • Preheat oven to 350F. Coat baking sheet with oil. Melt butter.
  • Halve potatoes. Zest/grate lemon peel (no white; 1 teaspoon); squeeze lemon for juice (2 tablespoons).
  1. Combine in medium bowl: butter, zest, juice, mustard, cheese, salt, and pepper; stir in potatoes until evenly coated. Place potatoes on baking sheet in single layer.
  2. Bake 40-45 minutes or until potatoes are tender and golden. Chop parsley; stir into potatoes. Serve.

CALORIES (per 1/6 recipe) 170kcal; FAT 8g; CHOL 15mg; SODIUM 400mg; CARB 23g; FIBER 2g; PROTEIN 3g; VIT A 8%; VIT C 15%; CALC 10%; IRON 8%

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Shopping List

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Add to your grocery list 5 tbsp garlic herb butter
Add to your grocery list 2 tbsp grated Parmesan cheese

Dry Grocery
Add to your grocery list 1/4 cup Dijon mustard
Add to your grocery list 1/2 cup Marsala wine
Add to your grocery list 1 tub concentrated homestyle beef stock
Add to your grocery list 1 (1.25-oz) packet onion/garlic potato seasoning

Add to your grocery list 1 (9-oz) box pearl onions in cream sauce

Add to your grocery list 4 lb boneless NY strip loin roast

Add to your grocery list 1 bag (24-28 oz) baby gold potatoes
Add to your grocery list 1/2 bunch fresh Italian parsley
Add to your grocery list 1 lemon (zest/juice of)
Add to your grocery list 16 oz whole mushrooms

From Your Pantry
Add to your grocery list 1 tbsp all-purpose flour
Add to your grocery list 3 tbsp canola oil
Add to your grocery list 1/4 tsp kosher salt

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Aprons Advice

  • Complete your meal with green beans, dinner rolls, and pumpkin pie for dessert.
  • If cooking roast past medium-rare, you may need to add more beef broth to keep the pan sauce from reducing too much.
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Recipe Version beef0099