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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: merichef
Servings: 12
1 14½ ounce can beef broth
1 medium onion, chopped
¼ cup cider or red wine vinegar
2 tablespoons minced fresh parsley
1 bay leaf
1 tablespoon mixed pickling spices
½ teaspoon dried marjoram
½ teaspoon dried savory
½ teaspoon salt
¼ teaspoon pepper
3 pounds eye of round roast
12 sandwiches rolls
lettuce, tomato and onion
In a Dutch oven, combine the first 10 ingredients and add roast. Cover and bake at 325 degrees F for 1 ½ hours or until tender. Remove the roast and cool completely.
Meanwhile, skim fat and strain cooking juices. Thinly slice the beef. Serve on rolls with warmed juices, lettuce, tomato and onion.