The addition of hot sauce zips up this cut of meat. It takes me back to spicy dinners I enjoyed as a child in the Southwest. I like to use the leftovers in different dishes-including barbecued beef sandwiches, quesadillas and burritos. —Carol Stevens, Basye, Virginia
- 1 boneless beef eye of round roast (about 3 pounds)
- 1 tablespoon canola oil
- 2-1/2 cups water, divided
- 1 envelope onion soup mix
- 3 tablespoons cider vinegar
- 2 tablespoons Louisiana hot sauce
- 2 tablespoons all-purpose flour
- In a Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Combine 3/4 cup water, soup mix, vinegar and hot sauce; pour over roast.
- Cover and bake at 325° for 2-3 hours or until tender. Transfer to a serving platter and keep warm. Let stand for 10-15 minutes before slicing.
- For gravy, combine flour and remaining water until smooth; stir into meat juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat. Yield: 10-12 servings.
Originally published as Red-Eye Beef Roast in Country Woman November/December 2003, p33
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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