1 (3 lb.) eye of round roast
1/2 t. salt
1/4 t. pepper
1 T. oil
1 can Campbell's beef broth
1 (12 oz.) loaf French bread, split, halved crosswise and warmed in the oven.
Season meat with salt and pepper. Brown meat in oil; add beef broth. Cover and
simmer 1-1/2 hours or until meat is fork-tender. Remove meat and let stand 10
minutes. Slice thin across grain. Dip cut sides of bread and sliced meat in pan
juices. Place meat between bread halves; serve warm. Use the extra pan juices
for dipping. Makes 8 servings.