 | | Directions |
- Heat oven to 325° F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef 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 1-1/2 to 1-3/4 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.
Nutrition information per serving, 1/8 of recipe: 320 calories; 12 g fat(4 g saturated fat; 3 g monounsaturated fat); 61 mg cholesterol; 403 mg sodium; 21 g carbohydrate; 0.6 g fiber; 31 g protein; 1 mg niacin; 0.7 mg vitamin B6; 5 mcg vitamin B12; 9 mg iron; 23 mcg selenium; 9 mg zinc. |
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Servings: 8
|  | | Ingredients | | - | | 1 beef eye round roast (2 to 3 pounds) |
| - | | 4 cups prepared mashed potatoes, warmed |
| - | | 1/2 cup crumbled blue cheese |
| - | | Walnut Crust: |
| - | | 1/2 cup finely chopped walnuts |
| - | | 3 tablespoons finely chopped green onion |
| - | | 1/2 teaspoon pepper |
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