Walnut-Crusted Roast with Blue Cheese Mashed Potatoes

• From: The Beef Checkoff

Ingredients

• 1 beef eye round roast (2 to 3 pounds)

• 4 cups prepared mashed potatoes, warmed

• 1/2 cup crumbled blue cheese

• Walnut Crust1/2 cup finely chopped walnuts

• 3 Tbs finely chopped green onion

• 1/2 tsp pepper

The creaminess of blue cheese and mashed potatoes adds richness to this walnut-crusted roast.

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.