Taste of Home
Red-Eye Beef Roast
TOTAL TIME: Prep: 25 min. Bake: 2 hours + standing
YIELD: 12 servings.
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
Ingredients
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1 boneless beef eye of round roast (about 3 pounds)
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1 tablespoon canola oil
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2-1/2 cups water, divided
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1 envelope onion soup mix
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3 tablespoons cider vinegar
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2 tablespoons Louisiana hot sauce
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2 tablespoons all-purpose flour
Directions
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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.
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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.
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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.
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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