Walnut-Crusted Roast with Blue Cheese Mashed Potatoes
A tender Eye of Round Roast coated with a savory walnut crust and served with creamy blue cheese mashed potatoes for an elegant dinner perfect for any occasion.
Ingredients
1 Eye of Round Roast (about 2.5 lbs)
1 cup walnuts, finely chopped
2 green onions, finely chopped
1 tablespoon olive oil
Salt and black pepper, to taste
For the Mashed Potatoes:
2 pounds Gold potatoes, peeled and cubed
4 ounces blue cheese, crumbled
1/2 cup heavy cream, warmed
2 tablespoons butter
Salt and pepper, to taste
Instructions
1
Prepare the Roast: Preheat the oven to 325°F. Combine walnuts, green onions, olive oil, salt, and pepper in a small bowl. Press the mixture evenly over the surface of the roast.
2
Roast the Beef: Place the roast on a rack in a shallow roasting pan. Roast uncovered for about 1 1/2 to 2 hours or until the internal temperature reaches 135°F for medium-rare. Rest the roast for 10-15 minutes before slicing.
3
Prepare Mashed Potatoes: Boil potatoes in salted water until tender, about 15-20 minutes. Drain and mash. Stir in blue cheese, heavy cream, and butter. Season with salt and pepper.
4
Serve: Slice the roast and serve alongside the mashed potatoes.
Tags:
#BeefDinner#BlueCheeseMashedPotatoes#EasyGourmet#WalnutCrustedRoastChefBryanCookingwithchefbryanhomecookingKUTV
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