This shredded beef sandwich recipe is enough to feed your entire Happy Valley tailgate. Don’t forget the barbeque sauce!
1 (3 lb.) beef chuck roast
1/3 c. vinegar
1 lg. onion, chopped
3 bay leaves
1/2 tsp. salt
1/4 tsp. ground cloves
1/8 tsp. garlic powder
Trim the fat from the roast. Cut into chunks to fit into crock pot. Combine vinegar, onion, bay leaves, salt, cloves and garlic powder. Pour over meat.
Cover and cook on low – 12 hours or on high 8 to 10 hours. Remove meat and shred to remove all fat. Serve on buns with barbecue sauce or juices.
Courtesy of Cooks.com
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[...] simple Shredded Beef Sandwich paired with a classic Italian Pasta Salad is just enough food to hold us until the post-game [...]