Red-Eye Beef Roast

• 1 (3 lb) boneless beef eye round
• 1 tablespoon vegetable oil
• 2 1/4 cups water, divided
• 1 (1 1/4 ounce) package onion soup mix
• 3 tablespoons cider vinegar
• 2 tablespoons louisiana hot sauce
• 2 tablespoons all-purpose flour

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.

boneless beef, vegetable oil, water, onion soup, cider vinegar, hot sauce, flour

Taken from www.food.com/recipe/red-eye-beef-roast-141547 (may not work)