1 (3 lb.) beef chuck roast
1/3 c. vinegar
1 lg. onion, chopped
3 bay leaves
1/2 tsp. salt
1/4 tsp. ground cloves
1/8 tsp. garlic powder

Trim fat from roast. Cut into chunks to fit into crock pot. Combine vinegar, onion, bay leaves, salt, cloves and garlic powder. Pour over meat. Cover and cook on low - 12 hours or on high 8 to 10 hours. Remove meat and shred to remove all fat. Serve on buns with barbecue sauce or juices.