Shredded Beef Sandwiches

Shredded Beef Sandwiches Make Ahead Tip: Cooked in an electric slow, cooker, this recipe is perfect for a busy day.  It produces its own "au jus," a delicious hot dip for the sandwiches.

1 - (3 1/4 pound) lean, boned chuck roast
1/3 cup white vinegar
1/2 tsp salt
1/4 tsp ground cloves
1/8 tsp garlic powder
1 large onion, cut into 8 wedges
3 bay leaves
9 - (1 1/2 oz) hamburger buns, split
9 lettuce leaves

1) Trim fat from roast.  Place roast and next 6 ingredients in an electric slow-cooker.  Cover with lid; cook over low-heat setting for 11 hours or until roast is tender.  Remove roast from slow-cooker; let stand 10 minutes.  Shred with 2 forks, and set aside.

2) Strain cooking liquid; discard solids.  Cover liquid, and freeze at least 1 hour.  Skim solidified fat from surface; discard.  Place cooking liquid in a saucepan, and bring to a boil; remove from heat.

3) Line bottom halves of buns with lettuce leaves; top evenly with shredded beef and top halves of buns.  Serve hot cooking liquid as a dipping sauce (or dip meat into juices before placing on buns).

Serves 9
Cal: 324, Protein: 32.2, Fat: 9.2, Carb 24.5, Fiber: 1.2g, Chol 87mg; Iron, 4.3, Sod 435 mg; Calcium: 31 mg