Shredded Beef Sandwiches - cooking recipe

Ingredients

1 (3 lb.) chuck pot roast
1/3 c. vinegar
1 large onion, cut up
3 bay leaves
1/2 tsp. salt
1/4 tsp. ground cloves
1/8 tsp. garlic powder
8 to 10 rolls, cut in half (hoagie rolls best)

Preparation

Trim fat, cut to fit crock-pot. Combine ingredients (except rolls).
Pour over meat.
Cover and cook on low 11 to 12 hours until meat is tender.
Remove meat and use two forks to shred. Place on buns.
Strain juices.
Skim off fat.
Serve in bowls for dipping.
Yields 8 to 10 servings.