Slow-Cooked Shredded Beef Sandwiches

Directions

1. Cut roast in half; place in a 3-qt. slow cooker. Combine onion, vinegar, bay leaves, salt if desired, cloves and garlic powder; pour over roast. Cover and cook on low for 10-12 hours or until the meat is very tender. Discard bay leaves. Remove meat and shred with a fork. Serve on buns.
2. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little broth if necessary.