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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
  • Total Time
    Prep: 25 min. Bake: 2 hours + standing
  • Makes
    10-12 servings


  • 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.
Nutrition Facts
4 ounce-weight: 148 calories, 5g fat (1g saturated fat), 52mg cholesterol, 253mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 22g protein.

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  • SandyDee64506
    May 19, 2011

    Oh my gosh!! This was the best tasting roast I have ever made in my years of cooking. Not dry and had the best flavor. I followed the recipe to the t and put it in the crockpot instead of oven and this turned out wonderful. Will make again and again. Thanks for sharing! I love Country Woman magazine. :O)

  • webesmiley
    Dec 28, 2008

    Love the ZING of the flavor! Especially the gravy! Made it Christmas for the first time (change of plans & I had to cook -no turkey on hand). The in-laws are still raving about it.