Shredded-Beef Sandwiches

1 3-pound beef chuck pot roast
1 large onion, cut up
3 bay leaves
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon ground cloves
1/3 cup cider vinegar
8 French rolls, split (toasted, if desired)
Spinach or lettuce leaves (optional)

1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat and onion in cooker. Add bay leaves, salt, garlic powder, and cloves; pour vinegar over meat in cooker.

2. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. Remove meat from cooker. Discard bay leaves. Using 2 forks, pull meat apart into shreds, discarding any bones and fat. Strain juices; skim off fat.

3. If desired, line rolls with spinach leaves. Place shredded meat on rolls. Drizzle meat with some of the strained juices. Serve remaining juices with sandwiches for dipping. Makes 8 sandwiches.

Source:
Family Circle


And it came to pass in those days, that Jesus came from Nazareth of Galilee, and was baptized of John in Jordan. And straightway coming up out of the water, he saw the heavens opened, and the Spirit like a dove descending upon him: And there came a voice from heaven, saying, Thou art my beloved Son, in whom I am well pleased. Mark 1:9-11 (KJV)