Time to Cook
Step 1Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
Step 2Place 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.)
Step 3Remove 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.)
Step 4Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
Step 5Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
Nutrition information per serving, 1/8 of recipe: 320 Calories; 108 Calories from fat; 12g Total Fat (4 g Saturated Fat; 3 g Monounsaturated Fat;) 61 mg Cholesterol; 403 mg Sodium; 21 g Total Carbohydrate; 0.6 g Dietary Fiber; 31 g Protein; 2.9 mg Iron; 6.1 mg NE Niacin; 0.7 mg Vitamin B6; 1.5 mcg Vitamin B12; 4.9 mg Zinc; 29.3 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.
Filed Under:Pot Roast / Comfort Foods