Mom's Portable Beef

1 can beef broth (14.5 oz) 1 medium onion, chopped 1/4 cup red wine vinegar 2 T. minced fresh parsley 1 bay leaf 1 T. mixed pickling spices 1/2 t. dried marjoram 1/2 t. dried savory 1/2 t. salt 1/4 t. pepper 1 eye of round roast, about 3 lbs. 12 to 14 sandwich rolls, split Lettuce, tomato and onion, optional

In a Dutch oven, combine the first 10 ingredients. Add roast. Cover and bake at 325 for 1 1/2 hours or until meat is tender. Remove the roast and cool completely. Meanwhile, skim fat and strain cooking juices. Thinly slice the beef. Serve on rolls with warmed juices and lettuce, tomato and onion if desired Serves 12 to 14. Source: Taste of Home

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