Walnut-Crusted Roast with Blue Cheese Mashed Potatoes Recipe

This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, selenium and zinc; and a good source of iron.
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  • 1 beef eye round roast (2 to 3 pounds)
  • 4 cups prepared mashed potatoes, warmed
  • 1/2 cup crumbled blue cheese
  • Walnut Crust:
  • 1/2 cup finely chopped walnuts
  • 3 tablespoons finely chopped green onion
  • 1/2 teaspoon 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 1-1/2 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.

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

Nutrition information per serving, 1/8 of recipe: 320 calories; 12 g fat(4 g saturated fat; 3 g monounsaturated fat); 61 mg cholesterol; 403 mg sodium; 21 g carbohydrate; 0.6 g fiber; 31 g protein; 1 mg niacin; 0.7 mg vitamin B6; 5 mcg vitamin B12; 9 mg iron; 23 mcg selenium; 9 mg zinc.
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