Red-Eye Beef Roast

• boneless beef eye round↗1

  (3 lb)

• vegetable oil↗1 tablespoon
• water↗2 1⁄4 cups

  divided

• onion soup mix1 package

  (1 1/4 ounce)

• cider vinegar↗3 tablespoons
• louisiana hot sauce↗2 tablespoons
• all-purpose flour↗2 tablespoons

Step-by-step instructions

1. 1

   In a Dutch oven, brown the roast on all its sides in vegetable oil over medium-high heat; drain. In a small bowl combine 3/4 cup water, the soup mix, vinegar and the hot sauce; pour over the roast. Cover and bake at 325' for 2-3 hours, or until tender. (Mine took 2 hours). Transfer to a serving platter, cover with foil and keep warm. Let stand for 10-15 minutes before slicing.

2. 2

   For the gravy, combine flour and remaining water until smooth; stir into the meat juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat.