Walnut-Crusted Roast with Blue Cheese Mashed Potatoes


    • 1 beef eye of round roast (2 to 3 lbs.)
    • 4 cups prepared mashed potatoes, warmed
    • ½ cup crumbled blue cheese

Walnut Crust:

  • ½ cup finely chopped walnuts
  • 3 tbsp. finely chopped green onions
  • ½ tsp. pepper


  1. Heat oven to 325 degrees. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef roast.
  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 degree oven 1 ½ to 1 ¾ hours for medium rare doneness. (Do not overcook)
  3. Remove roast when meat thermometer registers 135 degrees for medium rare; 150 degree for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes.
  1. Meanwhile combine mashed potatoes and cheese in large bowl. Keep warm.
  2. Carve roast beef into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.