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Red-Eye Beef Roast

 Red-Eye Beef Roast
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
10-12 ServingsPrep: 25 min. Bake: 2 hours + standing


  • 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.
Nutritional Facts: 1 serving (4 ounces) equals 148 calories, 5 g fat (1 g saturated fat), 52 mg cholesterol, 253 mg sodium, 3 g carbohydrate, trace fiber, 22 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a

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Red-Eye Beef Roast (continued)

Wine (continued)
light-bodied red wine such as Pinot Noir.