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Shredded Beef Sandwiches

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

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).

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