I love this recipe. It’s great served as a roast or as pulled beef for sandwiches. Just save the juice for dipping or on mashed potatoes. Lots of flavor!
3 lbs. beef roast (try a good cut with no antibiotics, etc.)
2 onions, sliced
1 garlic clove, sliced finely
1 bay leaf
4 whole cloves
1/3 cup vinegar
Sea salt and pepper to taste
Put all ingredients in a slow cooker and cook for 5 – 6 hours on high or 10 – 12 hours on low. If shredding, shred with two forks and serve on good bread or rolls.