Ingredients
1 boneless beef eye of round roast (about 3 pounds)1 tablespoon canola oil2-1/2 cups water, divided1 envelope onion soup mix3 tablespoons cider vinegar2 tablespoons Louisiana hot sauce2 tablespoons all-purpose flour
Preparation
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.
