Shredded Beef Sandwiches

I made this recipe awhile ago but I wasn't able to get home that evening to try any. My family said it was good so I thought I'd try it because it seemed easy to serve at a party in front of the TV (my goal was to have no silverware involved).

3 lb. beef chuck roast

1 large onion, chopped

3 bay leaves

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon cloves

1/3 cup white vinegar

Place roast in crock pot (may have to cut meat to fit in pot). Add onion and spices; pour vinegar over all. Cook on low for 11-12 hours or high for 5-6 hours. Once done, discard bay leaves & shred meat with fork. Serve in rolls with reserved juice.

Beginning of cook time.

My roast was frozen and the defrosted it for 10 minutes in the microwave but it was still almost completely frozen. I put the meat in at 7am on low and it was done by 5pm (10 hours) or maybe before that. The outside of the roast was nice and dark but the center was a brighter color (but still fully cooked).

Real minced garlic and ground black pepper would be more flavorful with this.

We ate our sandwiches on rolls with Sweet Baby Ray's bbq sauce.

We got about 8 servings out of this recipe. The day after, we sauted peppers and onions, heated the meat and made fajitas. We added shredded cheddar, the left over guacamole and made a salsa of chopped tomatoes and cilantro. They were tasty and all Greg's idea!