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Publix Aprons Recipes

Beef Roast With Mushroom Gravy and Leek-Potato Gratin

Total Time - about 2 hours (Active Time - 40 minutes) / Makes 8 Servings

Cooking Sequence

  • Prepare roast through step 2 - 20 minutes
  • After roast cooks 30 minutes, prepare gratin through step 2 - 45 minutes
  • Begin step 3 of roast and bake potatoes; complete roast and serve - 50 minutes

Beef Roast With Mushroom Gravy

4 tablespoons herb garlic butter
8 oz whole baby portabellas, quartered
1 (3-oz) package shallots, thinly sliced
3 lb boneless NY strip loin roast
2 teaspoons zesty garlic/herb seasoning
1/3 cup all-purpose flour
1 3/4 cups reduced-sodium beef broth (14.5-oz can)

  • Preheat oven to 475°F. Melt butter in microwave or on stovetop.
  • Quarter mushrooms and slice shallots.
  1. Coat roast with 2 tablespoons of the butter and sprinkle with seasoning; place in roasting pan. Toss mushrooms and shallots with remaining 2 tablespoons butter until coated. Arrange in pan around roast. Roast for 10 minutes.
  2. Reduce heat to 350°F; roast 45 minutes.
  3. Whisk flour and broth until well blended; pour over mushrooms. Roast 20–25 minutes or until roast is 145°F (for medium-rare).
  4. Remove roast from oven and let stand 15 minutes before slicing. Stir sauce to blend and thicken. Slice roast and serve.

CALORIES (per 1/8 recipe) 290kcal; FAT 13g; CHOL 105mg; SODIUM 400mg; CARB 7g; FIBER 1g; PROTEIN 35g; VIT A 4%; VIT C 4%; CALC 2%; IRON 15%

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Leek-Potato Gratin

2 medium leeks (well rinsed), thinly sliced
1 (3-oz) package shallots, thinly sliced
1/4 cup fresh Italian parsley, finely chopped
1 (24-oz) package refrigerated mashed potatoes
3 tablespoons herb garlic butter
1/2 cup white wine (or chicken broth)
2 cups Alfredo sauce
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1/2 cup panko breadcrumbs

  • Preheat oven to 350°F.
  • Slice leeks (white part only) and shallots; chop parsley.
  • Place potatoes in 2-quart baking dish; press into even layer in bottom of dish.
  1. Preheat large sauté pan on medium-high 2–3 minutes. Place butter, leeks, and shallots in pan; cook and stir 3–4 minutes or until soft. Add wine; cook 1–2 minutes or until reduced by about one-half.
  2. Stir in Alfredo sauce, salt, pepper, and parsley and bring to a simmer; cook 1–2 minutes or until hot. Pour leek mixture over potatoes; sprinkle with cheese and breadcrumbs.
  3. Bake 25–30 minutes or until bubbly and browned. Serve.

CALORIES (per 1/8 recipe) 380kcal; FAT 29; CHOL 90mg; SODIUM 640mg; CARB 22g; FIBER 2g; PROTEIN 7g; VIT A 30%; VIT C 10%; CALC 15%; IRON 8%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.


Add to your grocery list 1 (3.5-oz) stick herb garlic butter

Dry Grocery
Add to your grocery list 2 cups Alfredo sauce
Add to your grocery list 1/4 cup grated Parmesan cheese
Add to your grocery list 1/2 cup panko breadcrumbs
Add to your grocery list 1 3/4 cups (14.5-oz can) reduced-sodium beef broth
Add to your grocery list 1/2 cup white wine (or chicken broth)
Add to your grocery list 2 tsp zesty garlic/herb seasoning

Add to your grocery list 3 lb boneless NY strip loin roast
Add to your grocery list 1 (24-oz) pkg refrigerated mashed potatoes

Add to your grocery list 1/4 bunch fresh Italian parsley
Add to your grocery list 2 medium leeks
Add to your grocery list 2 (3-oz) packages shallots
Add to your grocery list 8 oz whole baby portabellas

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

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Aprons Advice

  • Complete your meal with a fresh salad blend, potato rolls, and a decadent cake for dessert.
  • Add thinly sliced carrots and celery to the roast for additional savory flavor.
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Recipe Version beef0092