Red-Eye Beef Roast

Take a trip down memory lane with this zesty and flavorful Red-Eye Beef Roast recipe. Inspired by the spicy dinners of the Southwest that the cook enjoyed as a child, this dish infuses a tender boneless beef eye of round roast with a kick of hot sauce. The result is a mouthwatering and satisfying meal that will transport you to the vibrant flavors of the region. As a bonus, the leftovers can be used in various other dishes, such as BBQ beef sandwiches, quesadillas, and spicy burritos, making it a versatile and exciting addition to your culinary repertoire.

INGREDIENTS:

• 1 boneless beef eye of round roast (about 3 pounds)
• 1 tablespoon canola oil
• 2½ cups water, divided
• 1 envelope onion soup mix
• 3 tablespoons cider vinegar
• 2 tablespoons Louisiana hot sauce
• 2 tablespoons all-purpose flour

PREPARATIONS:

1. In a Dutch oven, brown the beef roast on all sides in oil over medium-high heat; drain any excess fat. Combine ¾ cup water, onion soup mix, cider vinegar, and hot sauce; pour the mixture over the roast.
2. Cover the Dutch oven and bake at 325°F for 2-3 hours or until the beef is tender. Once cooked, transfer the roast to a serving platter and keep it warm. Let the roast stand for 10-15 minutes before slicing.
3. To make the gravy, combine flour and the remaining water until smooth; stir this mixture into the meat juices in the Dutch oven. Bring it to a boil and cook and stir for 2 minutes or until the gravy is thickened. Serve the gravy with the sliced beef.

YIELD:

Makes 10-12 servings.

PREP/BAKE TIME:

Preparation: 25 minutes Baking: 2-3 hours + standing

SPECIAL INSTRUCTIONS:

• Be sure to let the roast stand for 10-15 minutes before slicing to allow the juices to redistribute and keep the meat moist and tender.
• Adjust the amount of Louisiana hot sauce according to your desired level of spiciness.

TIPS:

• Save any leftover Red-Eye Beef Roast and use it to create delicious BBQ beef sandwiches, quesadillas, or spicy burritos for additional flavorful meals throughout the week.
• Serve the roast with a side of roasted vegetables or mashed potatoes to complement the rich and zesty flavors of the dish.

In conclusion, the Red-Eye Beef Roast recipe takes you on a culinary journey to the Southwest, where spicy and zesty flavors reign supreme. With a combination of Louisiana hot sauce, cider vinegar, and onion soup mix, this dish infuses a tender boneless beef eye of round roast with a delightful kick that will awaken your taste buds.

As the roast slow-cooks in a Dutch oven, the enticing aroma will fill your kitchen, creating anticipation for the tender and flavorful meat that awaits. Once the roast is cooked to perfection, it’s served with a mouthwatering gravy made from the meat juices, creating a delectable combination that will have everyone reaching for seconds.

As Carol Stevens Basye from Virginia suggests, the leftovers can be used to create a variety of dishes, such as BBQ beef sandwiches, quesadillas, and spicy burritos, making it a versatile addition to your meal planning.

Whether you’re reminiscing about the spicy dinners of your childhood or simply looking to add a zesty twist to your dinner table, this Red-Eye Beef Roast is a surefire winner. The rich flavors and tender texture of the meat, coupled with the flavorful gravy, make this dish a satisfying and memorable dining experience.

So, gather the ingredients and embark on a culinary adventure to the Southwest with this Red-Eye Beef Roast—a recipe that pays homage to the bold and fiery flavors that make Southwest cuisine so beloved.