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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This delicious beef makes great sandwiches for a picnic, party or camping trip. The meat has a tempting from-scratch flavor that beats deli cold cuts. My family has savored these sandwiches for many years. Ingredients:
1 can (14-1/2 ounces) beef broth |
1 medium onion, chopped |
1 cup cider 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 beef eye round roast (3 pounds) |
12 to 14 sandwich rolls, split |
lettuce, tomato and onion, optional |
Directions:
1. 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.
2. 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. Yield: 12-14 servings.
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