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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 6 |
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The addition of a little hot sauce zips up this cut of meat. It could be used in leftovers in different dishes including bbq beef sandwiches, quesadiilas, and burritos. Ingredients:
1 (3 lb) boneless beef eye round |
1 tablespoon canola oil |
2 1/2 cups water (divided) |
1 (8 ounce) envelope onion soup mix |
3 tablespoons cider vinegar |
2 tablespoons louisiana hot sauce |
2 tablespoons all-purpose flour |
Directions:
1. In a roasting pan, over medium high heat brown roast on all sides in oil and drain.
2. Combine 3/4 cup water, soup mix, vinegar, and hot sauce, and pour over roast.
3. Cover and bake at 325 degrees for 2-3 hours or until tender.
4. Transfer to a serving platter, and keep warm, and let stand 10-15 minutes before slicing.
5. For gravy, combine flour, and remaining wateruntil smooth, stir into meat juices.
6. Bring to a boil, cook, and stir for 2 minutes or until thickrned. Serve with meat.
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