Red-Eye Beef Roast

Ingredients

• 1 (3 lb)  boneless beef eye round

• 1 tablespoon vegetable oil
• 2 1/4 cups water, divided

• 1 (1 1/4 ounce) package onion soup mix
• 3 tablespoons cider vinegar
• 2 tablespoons louisiana hot sauce
• 2 tablespoons all-purpose flour

Directions

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.