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

Trim fat from roast. Cut roast to fit a 3 to 4 quart slow 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 to 12 hours or until meat is very tender. Remove meat and use two forks to shred meat; discard fat and bones.

If desired, line split rolls with spinach or lettuce leaves. Place shredded meat on rolls. Strain meat juices; skim off fat from juices. Serve juices with sandwiches for dipping. Makes 8 to 10 servings.