Shredded-Beef Sandwiches - cooking recipe

Ingredients

1 (3 lb.) beef 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

Preparation

Trim fat from roast.
Cut roast, as necessary, to fit into a 3 or 4-quart electric crock-pot.
Combine remaining ingredients and pour over the meat.
Cover and cook on low heat setting for 11 to 12 hours or until meat is very tender.
Remove meat and use two forks to shred meat; discard bay leaves, fat and bones.
Serve on buns (French rolls are great with this).
Strain meat juices; skim off fat juices.
Serve juices with sandwiches for dipping.
Makes 8 to 10 servings.