Eye of Round Roast with Veggies
Buttermilk Mashed Potatoes and Peas
Ingredients
- 1 (4-lb) eye of round roast
- 1 Tbsp olive oil
- 1 (16-oz) pkg carrots, cut into 1-inch pieces
- 4 stalks celery, cut into 1-inch pieces
- 1 onion, cut into wedges
- 6 cloves garlic, minced
- 1 tsp dried thyme
- ¼ cup butter
- ⅓ cup all-purpose flour
- 1 (10.5-oz) can beef consomme
Instructions
- Season roast with salt and pepper, if desired. Cook roast in hot oil in a large skillet over medium-high heat 5 minutes per side or until browned. Transfer to a 5- to 7-quart slow cooker.
- Add carrots, celery, onion, garlic, and thyme to cooker.
- Meanwhile, melt butter in same skillet over medium heat. Add flour, and cook, stirring constantly 2 minutes, scraping up browned bits from bottom of skillet with a wooden spoon.
- Add consomme, and cook 3 to 4 minutes or until slightly thickened; pour over roast in cooker.
- Cover, and cook on LOW 8 to 10 hours or until roast is tender.
Side Dish Ingredients
- 1½ lb small red potatoes, halved
- ¾ cup buttermilk
- 6 Tbsp butter, cut into pieces
- 1 tsp garlic powder
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 2 (12-oz) pkg frozen green peas
Side Dish Instructions
- Bring potatoes and water to cover to a boil in a large saucepan. Cook 12 to 14 minutes or until tender; drain.
- Add buttermilk, butter, garlic powder, and ½ tsp each salt and pepper. Mash with a potato masher to desired consistency.
- Meanwhile, cook peas according to package directions. Toss with ¼ tsp each salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
538
|
290
|
828
|
| Fat (g) | 21 | 13 | 34 |
| Sat. Fat (g) | 9 | 8 | 17 |
| Protein (g) | 74 | 9 | 83 |
| Carb (g) | 16 | 36 | 52 |
| Fiber (g) | 3 | 7 | 10 |
| Sodium (mg) | 635 | 557 | 1192 |
| T. Sugs (g) | 4 | 9 | 13 |
| A. Sugs (g) | 0 | 0 | 0 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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