1 (3 lb.) beef chuck pot roast
1/3 c. vinegar
1 lg. onion, chopped or sliced in rings
3 bay leaves
1/2 tsp. salt
1/4 tsp. ground cloves (optional)
1/8 tsp. garlic powder
8 to 10 French rolls, split

Trim fat from roast. Cut roast to fit crockpot. Place meat in pot. Combine vinegar, onion, bay leaves, salt, cloves and garlic powder, pour over meat. Cover and cook on low 10 to 12 hours. Remove meat and use 2 forks to shred. Place meat on toasted French rolls. Drain meat juices. Use juice for dipping. Makes 8 to 10 servings.