Shredded Beef Sandwiches

• 1 (3 lb.) beef chuck pot roast
• 1/3 c. vinegar
• 1 large onion, cut up
• 3 bay leaves
• 1/2 tsp. salt
• 1 tsp. ground cloves
• 1/8 tsp. garlic powder
• spinach or lettuce leaves
• 8 to 10 French rolls, split

1. Trim fat from roast.
2. Cut roast as necessary to fit into a 3 to 4-quart electric slow cooker.
3. Place meat in cooker.
4. Combine vinegar, onion, bay leaves, salt, cloves and garlic powder.
5. Pour over meat.
6. Cover and cook on low heat setting for 11 to 12 hours or until meat is very tender.
7. Remove meat and use two forks to shred meat.
8. Discard bones and fat.
9. If desired, line split rolls with spinach or lettuce leaves.
10. Place shredded meat on roll. Strain meat juices; skim off fat from juices.
11. Serve juices with sandwiches for dipping.
12. Makes 8 to 10 servings.

beef chuck, vinegar, onion, bay leaves, salt, ground cloves, garlic powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=520474 (may not work)