Tasty Tuesday: Smoky Round Roast with Garlic Kale

‘Tis the season for roasting #BEEF and this #TastyTuesday recipe is the perfect way to celebrate! Smoky round raost and garlic kale sounds like a nutritious and delicious meal for any family, any time

of the year...especially this time! Bring your family together around the table to celebrate this holiday season with your favorite protein, beef! Merry Christmas and Eat Beef! 

Smoky Round Roast and Garlic Kale

Total Recipe Time: 1-3/4 to 2 hours
Makes 8 to 12 servings

Ingredients

• 1 beef Eye of Round Roast (2 to 3 pounds)
• 3 tablespoons olive oil, divided
• 1 tablespoon smoked paprika
• 2 teaspoons sugar
• 2 teaspoons chili powder
• 1-1/2 pounds kale, cut lengthwise in half, then crosswise into 1-inch pieces (about 24 cups)
• 2 teaspoons minced garlic
• 1/4 teaspoon crushed red pepper
• 1/4 cup water
• 1/4 teaspoon salt
• Additional salt

Instructions

1. Preheat the oven to 325°F. Combine 1 tablespoon oil, paprika, sugar and chili powder in a small bowl. Press mixture evenly onto beef roast.
2. 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.
3. Meanwhile, heat remaining 2 tablespoons oil in large skillet over medium heat until hot. Add garlic and red pepper; cook 30 to 45 seconds or until garlic is fragrant, stirring frequently. Add kale in batches, if necessary; cook and stir about 2 minutes or until leaves are wilted. Add water; cover and cook 3 to 5 minutes or until stems are tender. Season with salt.
4. Remove roast when meat thermometer registers 135°F. Transfer 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.)
5. Carve roast into thin slices; season with salt and pepper as desired. Serve with kale.

Movie Monday: Holiday Roasting Questions Answered

It's almost D-Day! All the roasting recipes, tips and tricks we've shared are just about ready to be put into practice for Christmas dinner. We've given you recipes from Beef It's What's For Dinner, offered you roasting temperature guidelines and showed you videos throughout December. Well, lucky for you we've got one more #MovieMonday that will give you an overview and answer some of those lingering questions. Impress your family this Christmas season and roast that beef like it's going out of style! Get those oven and pot roasting questions answered here: 

Tasty Tuesday: Tenderloin and Garlic-Roasted Vegetables

While the weather has been what's roasting here lately in the great state of Alabama, December weather is finally poking its head out just in time for the Christmas season. Speaking of roasting, this week’s #TastyTuesday not only roasts tenderloin but the vegetables to go with it, too! Warm up in this cooler (finally!) weather and serve this for your family's Christmas meal. Get the additional information and nutritional facts at Beef, It's What's For Dinner. 

Tenderloin and Garlic-Roasted Vegetables

Total Recipe Time: 1-1/2 to 2 hours
Makes 15 to 20

Ingredients

• 1 beef Tenderloin Roast (4 to 5 pounds)
• 1 large head garlic
• 2 tablespoons plus 1 teaspoon olive oil
• 2-1/4 pounds potatoes (such as fingerling, russet or red potatoes), quartered if large
• 4 small onions, halved
• 6 small plum tomatoes, halved
• 2 medium zucchini, sliced
• 2 teaspoons dried Italian seasoning, divided
• 1 teaspoon cracked black pepper, divided
• 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
• Salt

Instructions

1. Preheat oven to 425°F. Cut about 1/4 inch off top of garlic head, exposing cloves. Remove outer papery skin, leaving head intact. Place in center of 12-inch square heavy-duty aluminum foil; drizzle with 1 teaspoon oil. Bring two opposite sides of foil over garlic; seal with double fold. Fold in open ends to seal. Combine remaining vegetables, remaining 2 tablespoons oil, 1 teaspoon Italian seasoning and 1/2 teaspoon black pepper in large bowl; toss to coat.
2. Combine remaining teaspoon Italian seasoning and 1/2 teaspoon pepper; press evenly onto all surfaces of beef roast. 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. Place garlic, potatoes and onions on rimmed baking sheet. Roast tenderloin in 425°F oven 45 to 55 minutes for medium rare; 55 to 65 minutes for medium doneness. Roast garlic, potatoes and onions 30 minutes. Add tomatoes and zucchini to pan; continue to roast 15 minutes or until vegetables are tender.
3. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
4. Squeeze garlic pulp over vegetables; stir to combine. Sprinkle with 1/4 cup cheese and salt, as desired. Carve roast; sprinkle with remaining 2 tablespoons cheese. Season with salt, as desired. Serve with vegetables.

Tasty Tuesday: Walnut-Crusted Roast with Blue Cheese Mashed Potatoes

Just like we promised, this month is all about holiday roasting! Here’s a great #TastyTuesday recipe for Walnut-Crusted Roast with Blue Cheese Mashed Potatoes. Try this recipe to make your Christmas merry and New Year bright! Not to mention, it's a sure way to impress your family who have come home for the holidays! 

Share your favorite roast recipe with us on our Facebook page for a chance to win a holiday roasting package sure to prepare the perfect Christmas roast!

Get more information and nutritional content for this recipe at 

Beef, It's What's For Dinner. 

Walnut-Crusted Roast & Blue Cheese Mashed Potatoes

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Total Recipe Time: 1-3/4 to 2 hours
Makes 8 to 10 servings

Ingredients

• 1 beef Eye of Round Roast (2 to 3 pounds)
• 4 cups prepared mashed potatoes, warmed
• 1/2 cup crumbled blue cheese

Walnut Crust:

• 1/2 cup finely chopped walnuts
• 3 tablespoons finely chopped green onion
• 1/2 teaspoon pepper

Instructions

1. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef roast.
2. 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.)
3. 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.)
4. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
5. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.

------Enjoy!------