Mom's Portable Beef

1 can (14 1/2 ounces) beef broth
1 medium onion, chopped
1/4 cup cider or red wine vinegar
2 tablespoons minced fresh parsley
1 bay leaf
1 tablespoon mixed pickling spices
1/2 teaspoon dried marjoram
1/2 teaspoon dried savory
1/2 teaspoon salt
1/4 teaspoon pepper
1 eye of round roast (about 3 pounds)
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 degrees for 1 1/2 hours or until meat is tender. (I turn my meat
over
after 45 minutes). 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.

Taste of Home, 2001approx.

Yield 12 to 14 servings.



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