Red-Eye Beef Roast

Total Time Prep: 25 min. Bake: 2 hours + standing
Yield 12 servings
Test Kitchen Approved
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

  • 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

  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.

Nutrition Facts

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

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
Recipe Creator

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