Walnut-Crusted Roast with Blue Cheese Mashed Potatoes
A simple, homemade walnut crust enhances the flavors of the beef eye round roast and elevates this dish. Served with blue cheese mashed potatoes, this meal is perfect to warm up on chilly fall and winter evenings during the holiday season.
1 hour, 55 mins
- 1 beef eye round roast (2 to 3 lbs.)
- 4 cups prepared mashed potatoes, warmed
- 1/2 cup crumbled blue cheese
- 1/2 cup finely-chopped walnuts
- 3 tablespoons finely-chopped green onions
- 1/2 teaspoon pepper
Heat oven to 325°. Combine all Walnut Crust ingredients; press evenly into all surfaces of beef roasts.
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° oven 1 ¼ to 1 ½ hours for medium rare doneness (do not overcook.)
Remove roast when meat thermometer registers 135°. Transfer roast to carving board, then tent loosely with aluminum foil. Let Stand 15 to 20 minutes (temperature will continue to rise about 10° to reach 145° for medium rare).
Meanwhile, combine mashed potatoes and cheese in large bowl and keep warm.
Carve beef roast into thin slices; season with salt and pepper, as desired. Serve with mashed potatoes.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.