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Mom's Portable Beef
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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
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.
Yield: 12-14 servings.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |