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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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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. 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 king arthur unbleached 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. Yield: 10-12 servings.
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