1 (3 lb.) beef chuck roast
1/3 c. vinegar
1/2 c. water
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 if necessary to fit 3 or 4 quart 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 to 12 hours or until meat is very tender. Remove meat and use two forks to shred meat; discard bones and fat. Place meat on rolls. Strain juices and serve with sandwiches for dipping. Good with a slice of Mozzarella cheese. 8 to 10 servings.