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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

Ingredients
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


Steps
  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

Ingredients
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

Prep
  • 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).
Steps
  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

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 ALL 15 ITEMS TO LIST

Dairy
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

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

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

Produce
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