Shredded Beef Sandwiches
Cooking MethodSlow Cooker
Ingredients
- 3 1/4 pounds lean boneless chuck roast
- 1/3 cup white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/8 teaspoon garlic powder
- 1 large onion, cut into 8 wedges
- 3 bay leaves
- 9 hamburger buns, (1-1/2-ounce) split
- 9 lettuce leaves
Instructions
Trim fat from roast. Place roast and next 6 ingredients in a slow cooker. Cover and cook over low heat for 11 hours or until roast is tender. Remove roast from slow cooker; let stand 10 minutes. Separate roast into bite-size pieces, and shred meat with 2 forks; set aside. Strain cooking liquid; discard solids. Cover and freeze at least 1 hour. Skim fat from surface of cooking liquid; discard. Place cooking liquid in a saucepan, and bring to a boil; remove from heat. Line bottom halves of buns with a lettuce leaf; top each with shredded beef and top half of bun. Yield: 9 servings (serving size: 3 ounces beef and 1 bun).
