Walnut Crusted Roast with Bleu Cheese Mashed Potatoes
Eye of Round Roast
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.
- Cook's Tip: Any type of prepared mashed potatoes may be used in this recipe: instant, refrigerated, frozen or homemade.
- Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
Recipe courtesy of beefitswhatsfordinner.com
