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Ingredientes
- 1 (3 lb.) beef chuck pot roast
- 1/3 c. vinegar
- 1 lg. onion, cut up
- 3 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon grnd cloves
- 1/8 teaspoon garlic pwdr
- 8-10 French rolls, split
Direcciones
- Trim fat from roast. Cut roast, as necessary, to fit into a 3 or possibly 4 qt electric slow crockery cooker; place meat in cooker.
- Combine vinegar, onion, bay leaves, salt, cloves and garlic pwdr; pour over meat. Cover and cook on low heat setting for 11-12 hrs or possibly till meat is very tender. Remove meat and use 2 forks to shred meat; throw away bones and fat. Place shredded meat on roll. Strain meat juices; skim off fat from juices. Serve juices with sandwiches for dipping.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 12 servings | |
| Calories 338 | |
| Calories from Fat 158 | 47% |
| Total Fat 17.55g | 22% |
| Saturated Fat 6.7g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 311mg | 13% |
| Potassium 251mg | 7% |
| Total Carbs 15.47g | 4% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.6g | 0% |
| Protein 27.2g | 44% |
