Roasted Eye of Round with Garlic Smashed Sweet Potatoes

Dreaming of a tender Sunday roast? This roast beef with sweet potatoes recipe serves 8.
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Roasted Eye of Round with Garlic Smashed Sweet Potatoes Recipe

Roasted Eye of Round with Garlic Smashed Sweet Potatoes Recipe

TIP: If following our Meal Plan, refrigerate 1 serving of leftover roast and mashed veggies, and separately pack and refrigerate 2 3-oz portions leftover roast.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 3 lb eye-of-round beef roast
  • 3 large cloves garlic, divided
  • 1 1/2 tsp sea salt, divided
  • 1 1/4 tsp fresh ground black pepper, divided
  • 1 1/2 tsp dried thyme
  • 3 large sweet potatoes, quartered
  • 1 head cauliflower, chopped
  • 1/3 cup milk
  • 1 tbsp extra-virgin olive oil
  • 1/2 cup minced fresh chives


  1. Remove roast from refrigerator 30 minutes before prepping. Preheat oven to 500°F. Cut 1 clove garlic into 8 slivers. Cut 8 slits lengthwise in top of roast. Tuck garlic slivers into slits on roast. In a small bowl, mix 1 1⁄4 tsp salt, 1 tsp pepper and thyme; rub to cover top and sides of roast.
  2. Place roast on a rack in a roasting pan. Roast for 18 to 21 minutes; 18 minutes for medium-rare to 21 minutes for medium-well. Turn oven off and keep oven door closed. Let beef sit in hot oven for 2 hours total to finish cooking, until an internal thermometer reaches 145°F when tested. (Note: Do not open oven door or hot air will escape and beef will not cook through.) Rest for 5 minutes before slicing against the grain.
  3. Meanwhile, in a large pot on high, place sweet potatoes and enough water to cover; bring to a boil. Add remaining 2 cloves garlic and cauliflower. Reduce heat to medium-high and cook about 20 minutes or until vegetables are softened.
  4. Drain vegetables, reserving 1/4 cup cooking water. Return vegetables and reserved water to pot and partially mash. Add milk, oil and remaining 1/4 tsp each salt and pepper. Mash to desired consistency. Top with chives. Serve with beef.

Nutrition Information

  • Serving Size: 5 oz roast and 3/4 cup mashed veggies
  • Calories: 323
  • Carbohydrate Content: 18 g
  • Cholesterol Content: 103 mg
  • Fat Content: 8 g
  • Fiber Content: 3.5 g
  • Protein Content: 43 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 496 mg
  • Sugar Content: 6 g
  • Polyunsaturated Fat Content: 1 g