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The Hood Magazine

Walnut-Crusted Roast with Blue Cheese Mashed Potatoes

12/07/2014 04:08PM ● By Hood Magazine

Photo courtesy of South Dakota Beef Industry Council

  • 1 beef Eye of Round Roast (2 to 3lbs)
  • 4 c prepared mashed potatoes, warmed
  • 1/2 c crumbled blue cheese
Walnut Crust
  • 1/2 c finely chopped walnuts
  • 3 tbsp finely chopped green onion
  • 1/2 tsp pepper


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 1-1/4 to 1-1/2 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