1 (3 lb.) beef chuck pot roast
1/3 c. vinegar
1 lg. onion, cut up
3 bay leaves
1/2 tsp. salt
1/4 tsp. ground cloves
1/8 tsp. garlic powder
8-10 French rolls, split

Trim fat from roast. Cut roast, as necessary, to fit into a 3 or 4 quart electric slow crockery cooker; place meat in cooker.

Combine vinegar, onion, bay leaves, salt, cloves and garlic powder; pour over meat. Cover and cook on low heat setting for 11-12 hours or until meat is very tender. Remove meat and use 2 forks to shred meat; discard bones and fat. Place shredded meat on roll. Strain meat juices; skim off fat from juices. Serve juices with sandwiches for dipping.