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.