Red-Eye Beef Roast

Red-Eye Beef Roast

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

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. Makes 10-12 servings.