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“Taste of Home recipe originally published as Red-Eye Beef Roast by Carol Stevens in Country Woman November/December 2003, p33. 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.”
READY IN:
2hrs 25mins
SERVES:
10-12
YIELD:
10-12 slices
UNITS:
US

Ingredients Nutrition

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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