Recipes

Time: 120 Minutes

Walnut-Crusted Roast with Blue Cheese Mashed Potatoes

Create this simple, stunning roast with only four ingredients and your guests will be wowed. Add blue cheese to your staple mashed potatoes and dinner is served.

Ingredients

  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 4 cups prepared mashed potatoes, warmed - Any type of prepared mashed potatoes may be used in this recipe: instant, refrigerated, frozen or homemade.
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped walnuts
  • 1/2 cup crumbled blue cheese
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons finely chopped green onion
  • 1/2 cup finely chopped walnuts
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 3 tablespoons finely chopped green onion
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 4 cups prepared mashed potatoes, warmed
  • 1/2 teaspoon pepper
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled blue cheese
  • Quick Facts

  • 120 Minutes
  • 10 Servings
  • 256kcal Calories
  • 25g Protein
  • Cooking

    1. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef roast.
    2. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    3. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    4. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    5. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    6. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    7. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    8. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    9. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    10. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    11. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    12. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    13. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    14. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    15. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    16. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    17. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    18. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    19. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    20. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    21. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    22. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    23. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    24. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    25. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    26. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    27. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    28. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    29. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    30. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    31. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    32. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    33. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    34. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    35. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    36. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    37. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    38. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    39. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    40. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    41. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    42. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    43. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    44. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    45. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    46. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    47. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    48. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    49. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    50. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    51. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    52. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    53. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    54. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    55. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    56. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    57. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    58. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    59. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    60. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    61. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    62. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    63. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    64. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    65. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    66. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    67. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    68. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    69. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    70. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    71. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    72. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    73. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    74. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    75. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    76. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    77. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    78. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    79. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    80. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    81. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    82. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    83. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    84. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    85. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    86. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    87. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    88. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    89. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    90. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    91. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    92. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    93. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    94. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    95. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    96. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    97. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    98. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    99. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    100. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    101. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    102. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    103. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    104. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    105. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    106. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    107. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    108. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    109. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    110. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    111. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    112. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    113. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    114. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    115. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    116. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    117. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    118. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    119. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    120. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    121. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    122. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    123. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    124. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    125. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    126. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    127. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    128. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    129. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    130. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
    131. 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.)
    132. 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.)
    133. 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.)
    134. 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.)
    135. 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.)
    136. 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.)
    137. 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.)
    138. 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.)
    139. 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.)
    140. 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.)
    141. 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.)
    142. 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.)
    143. 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.)
    144. 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.)
    145. 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.)
    146. 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.)
    147. 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.)
    148. 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.)
    149. 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.)
    150. 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.)
    151. 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.)
    152. 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.)
    153. 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.)
    154. 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.)
    155. 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.)
    156. 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.)
    157. 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.)
    158. 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.)
    159. 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.)
    160. 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.)
    161. 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.)
    162. 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.)
    163. 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.)
    164. 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.)
    165. 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.)
    166. 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.)
    167. 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.)
    168. 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.)
    169. 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.)
    170. 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.)
    171. 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.)
    172. 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.)
    173. 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.)
    174. 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.)
    175. 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.)
    176. 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.)
    177. 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.)
    178. 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.)
    179. 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.)
    180. 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.)
    181. 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.)
    182. 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.)
    183. 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.)
    184. 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.)
    185. 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.)
    186. 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.)
    187. 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.)
    188. 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.)
    189. 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.)
    190. 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.)
    191. 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.)
    192. 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.)
    193. 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.)
    194. 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.)
    195. 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.)
    196. 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.)
    197. 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.)
    198. 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.)
    199. 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.)
    200. 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.)
    201. 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.)
    202. 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.)
    203. 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.)
    204. 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.)
    205. 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.)
    206. 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.)
    207. 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.)
    208. 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.)
    209. 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.)
    210. 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.)
    211. 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.)
    212. 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.)
    213. 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.)
    214. 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.)
    215. 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.)
    216. 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.)
    217. 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.)
    218. 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.)
    219. 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.)
    220. 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.)
    221. 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.)
    222. 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.)
    223. 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.)
    224. 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.)
    225. 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.)
    226. 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.)
    227. 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.)
    228. 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.)
    229. 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.)
    230. 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.)
    231. 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.)
    232. 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.)
    233. 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.)
    234. 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.)
    235. 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.)
    236. 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.)
    237. 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.)
    238. 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.)
    239. 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.)
    240. 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.)
    241. 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.)
    242. 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.)
    243. 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.)
    244. 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.)
    245. 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.)
    246. 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.)
    247. 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.)
    248. 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.)
    249. 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.)
    250. 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.)
    251. 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.)
    252. 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.)
    253. 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.)
    254. 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.)
    255. 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.)
    256. 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.)
    257. 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.)
    258. 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.)
    259. 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.)
    260. 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.)
    261. 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.)
    262. 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.)
    263. 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.)
    264. 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.)
    265. 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.)
    266. 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.)
    267. 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.)
    268. 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.)
    269. 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.)
    270. 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.)
    271. 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.)
    272. 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.)
    273. 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.)
    274. 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.)
    275. 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.)
    276. 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.)
    277. 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.)
    278. 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.)
    279. 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.)
    280. 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.)
    281. 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.)
    282. 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.)
    283. 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.)
    284. 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.)
    285. 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.)
    286. 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.)
    287. 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.)
    288. 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.)
    289. 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.)
    290. 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.)
    291. 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.)
    292. 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.)
    293. 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.)
    294. 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.)
    295. 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.)
    296. 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.)
    297. 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.)
    298. 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.)
    299. 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.)
    300. 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.)
    301. 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.)
    302. 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.)
    303. 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.)
    304. 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.)
    305. 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.)
    306. 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.)
    307. 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.)
    308. 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.)
    309. 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.)
    310. 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.)
    311. 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.)
    312. 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.)
    313. 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.)
    314. 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.)
    315. 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.)
    316. 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.)
    317. 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.)
    318. 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.)
    319. 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.)
    320. 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.)
    321. 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.)
    322. 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.)
    323. 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.)
    324. 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.)
    325. 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.)
    326. 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.)
    327. 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.)
    328. 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.)
    329. 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.)
    330. 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.)
    331. 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.)
    332. 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.)
    333. 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.)
    334. 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.)
    335. 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.)
    336. 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.)
    337. 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.)
    338. 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.)
    339. 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.)
    340. 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.)
    341. 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.)
    342. 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.)
    343. 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.)
    344. 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.)
    345. 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.)
    346. 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.)
    347. 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.)
    348. 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.)
    349. 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.)
    350. 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.)
    351. 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.)
    352. 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.)
    353. 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.)
    354. 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.)
    355. 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.)
    356. 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.)
    357. 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.)
    358. 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.)
    359. 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.)
    360. 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.)
    361. 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.)
    362. 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.)
    363. 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.)
    364. 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.)
    365. 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.)
    366. 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.)
    367. 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.)
    368. 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.)
    369. 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.)
    370. 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.)
    371. 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.)
    372. 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.)
    373. 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.)
    374. 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.)
    375. 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.)
    376. 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.)
    377. 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.)
    378. 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.)
    379. 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.)
    380. 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.)
    381. 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.)
    382. 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.)
    383. 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.)
    384. 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.)
    385. 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.)
    386. 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.)
    387. 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.)
    388. 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.)
    389. 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.)
    390. 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.)
    391. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    392. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    393. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    394. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    395. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    396. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    397. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    398. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    399. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    400. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    401. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    402. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    403. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    404. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    405. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    406. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    407. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    408. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    409. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    410. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    411. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    412. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    413. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    414. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    415. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    416. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    417. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    418. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    419. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    420. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    421. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    422. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    423. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    424. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    425. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    426. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    427. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    428. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    429. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    430. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    431. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    432. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    433. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    434. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    435. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    436. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    437. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    438. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    439. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    440. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    441. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    442. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    443. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    444. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    445. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    446. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    447. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    448. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    449. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    450. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    451. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    452. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    453. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    454. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    455. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    456. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    457. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    458. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    459. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    460. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    461. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    462. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    463. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    464. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    465. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    466. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    467. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    468. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    469. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    470. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    471. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    472. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    473. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    474. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    475. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    476. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    477. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    478. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    479. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    480. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    481. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    482. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    483. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    484. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    485. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    486. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    487. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    488. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    489. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    490. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    491. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    492. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    493. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    494. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    495. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    496. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    497. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    498. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    499. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    500. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    501. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    502. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    503. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    504. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    505. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    506. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    507. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    508. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    509. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    510. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    511. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    512. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    513. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    514. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    515. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    516. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    517. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    518. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    519. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    520. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
    521. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    522. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    523. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    524. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    525. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    526. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    527. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    528. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    529. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    530. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    531. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    532. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    533. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    534. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    535. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    536. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    537. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    538. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    539. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    540. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    541. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    542. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    543. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    544. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    545. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    546. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    547. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    548. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    549. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    550. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    551. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    552. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    553. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    554. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    555. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    556. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    557. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    558. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    559. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    560. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    561. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    562. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    563. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    564. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    565. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    566. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    567. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    568. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    569. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    570. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    571. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    572. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    573. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    574. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    575. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    576. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    577. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    578. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    579. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    580. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    581. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    582. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    583. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    584. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    585. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    586. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    587. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    588. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    589. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    590. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    591. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    592. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    593. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    594. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    595. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    596. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    597. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    598. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    599. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    600. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    601. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    602. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    603. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    604. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    605. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    606. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    607. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    608. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    609. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    610. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    611. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    612. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    613. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    614. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    615. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    616. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    617. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    618. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    619. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    620. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    621. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    622. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    623. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    624. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    625. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    626. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    627. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    628. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    629. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    630. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    631. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    632. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    633. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    634. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    635. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    636. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    637. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    638. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    639. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    640. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    641. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    642. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    643. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    644. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    645. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    646. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    647. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    648. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    649. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.
    650. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.

    Nutrition

    Serv Size Calories Total Fat Cholesterol Total Carbs Protein
    10 256kcal 10g 49mg 17g 25g

    * The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 3g Saturated Fat; 2g Monounsaturated Fat; Carbohydrates; Fiber; 4.9mg NE Niacin; 0.5mg Vitamin B6; 1.2mcg Vitamin B12; 2.3mg Iron; 23.4mcg Selenium; Zinc; Choline;

    Courtesy of BeefItsWhatsForDinner.com