Mom’s Portable Beef
1 (14-1/2-ounce) can 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 (3-pound) eye of round roast
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.
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