Red-Eye Beef Roast
- Reviews 2
Ready In: 3 hrs 20 mins
Serves: 8-10
Ingredients
- 1 (3 lb) boneless beef eye round
- 1 tablespoon vegetable oil
- 2 1⁄4 cups water, divided
- 1 (1 1/4ounce) package onion soup mix
- 3 tablespoons cider vinegar
- 2 tablespoons louisiana hot sauce
- 2 tablespoons all-purpose flour
Directions
- In a Dutch oven, brown the roast on all its sides in vegetable oil over medium-high heat; drain. In a small bowl combine 3/4 cup water, the soup mix, vinegar and the hot sauce; pour over the roast. Cover and bake at 325' for 2-3 hours, or until tender. (Mine took 2 hours). Transfer to a serving platter, cover with foil and keep warm. Let stand for 10-15 minutes before slicing.
- For the gravy, combine flour and remaining water until smooth; stir into the meat juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat.
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