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Red-Eye Beef Roast

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“TWANG!!!. To be honest my 6 year old didn't care for the gravy-too zippy for him, but my 11 yr. old, plus DH and myself really enjoyed it. So go easy with the gravy on the little ones. Recipe hails from...You guessed it The Best of Country Cooking 2005”
READY IN:
3hrs 20mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  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. 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.

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