Red-Eye Beef Roast Recipe

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Red-Eye Beef Roast Recipe
Red-Eye Beef Roast Recipe photo by Taste of Home
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Red-Eye Beef Roast Recipe

Read Reviews
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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
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. Bake: 2 hours + standing
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. Bake: 2 hours + standing

Ingredients

  • 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

Directions

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

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. 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

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Reviews forRed-Eye Beef Roast

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MY REVIEW
SandyDee64506 User ID: 1004927 52930
Reviewed 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)"

MY REVIEW
webesmiley User ID: 1150323 130544
Reviewed 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."

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