1 (5 lb.) eye or round, brisket, rump or sirloin tip roast
Lawry’s seasoned salt
2 – 3 onions, sliced
3 tbsp. vinegar
1 (13 oz.) can College Inn beef broth
2 c. water
In large roasting pan, pour vinegar and the seasonings (season heavily) over beef.
Brown, uncovered, for 1 hour at 350 degrees.
Add 2 cups boiling water and beef broth to pan and place sliced onions on top.
Cover and cook at 300 degrees for 4 to 5 hours. Cool. Refrigerate overnight.
Slice into 1/4″ slices, heat and serve in its own juices.
Serves 20 and is great for buffets.