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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.

Walnut-Crusted Roast with Blue Cheese Mashed Potatoes

Cook Time: 2 hrs

Servings: 10

Ingredients: 6

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Ingredients

Walnut Crust:

Preparation

  1. Step 1

    Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.

  2. Step 2

    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.)

  3. Step 3

    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.)

  4. Step 4

    Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.

    Cooking Tip: Any type of prepared mashed potatoes may be used in this recipe: instant, refrigerated, frozen or homemade.

  5. Step 5

    Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.

Nutrition Information

320 Calories

0 %*

4g SAT FAT

0 %DV**

31g PROTEIN

0 %DV

2.9 mg IRON

0 %DV

4.9 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1/8 of recipe: 320 Calories; 108 Calories from fat; 12g Total Fat (4 g Saturated Fat; 3 g Monounsaturated Fat;) 61 mg Cholesterol; 403 mg Sodium; 21 g Total Carbohydrate; 0.6 g Dietary Fiber; 31 g Protein; 2.9 mg Iron; 6.1 mg NE Niacin; 0.7 mg Vitamin B6; 1.5 mcg Vitamin B12; 4.9 mg Zinc; 29.3 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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