Walnut-Crusted Roast with Blue Cheese Mashed Potatoes
Create this simple, stunning roast with only four ingredients and your guests will be wowed. Add blue cheese to your staple mashed potatoes and dinner is served.
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Total Time: 2 hrs
Ingredients:
- 1 beef Eye of Round Roast (2 to 3 pounds)
Walnut Crust:
- 1/2 cup finely chopped walnuts
- 3 tablespoons finely chopped green onion
- 1/2 teaspoon pepper
- 4 cups prepared mashed potatoes, warmed
- 1/2 cup crumbled blue cheese
Cooking:
- Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
- Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare doneness. (Do not overcook.)
- Remove roast when meat thermometer registers 135°F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
- Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
- Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
Cook's Tip: Any type of prepared mashed potatoes may be used in this recipe: instant, refrigerated, frozen or homemade.
Butcher Counter
Eye of Round Roast Round Primal
A lean, flavorful cut often used for roast beef at the deli. Can be roasted or slow-cooked at home for an everyday meal.
