Red-eye beef roast

By jobustitch

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

Preparation

Step 1

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.