Ingredients
1 can (14-1/2 ounces) beef broth1 medium onion, chopped1 cup cider vinegar2 tablespoons minced fresh parsley1 bay leaf1 tablespoon mixed pickling spices1/2 teaspoon dried marjoram1/2 teaspoon dried savory1/2 teaspoon salt1/4 teaspoon pepper1 beef eye round roast (3 pounds)12 to 14 sandwich rolls, splitLettuce, tomato and onion, optional
Preparation
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. Discard bay leaf. Thinly slice the beef. Serve on rolls with warmed juices and lettuce, tomato and onion if desired.
