Roasted Eye of Round with Garlic Smashed Sweet Potatoes

Dreaming of a tender Sunday roast? This roast beef with sweet potatoes recipe serves 8.
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