The other day I was flipping through a stack of recipes, lamenting the heat and begrudging having to cook dinner for the next string of 110+ degree days. It was also one of those days I was particularly missing my mom – grief is such a long, strange process. About a third of the way through the pile of recipe cards, this one fell out and fluttered to the floor. My mom had handwritten it for me when she visited the last time before she died. It was a staple in her repertoire when I was growing up. I took it as something of a sign: Mom’s recipe, no slaving over a hot oven required. Thanks, Mom. I needed that.
These sandwiches are perfect no matter what the weather. They’re savory and comforting in the cold, and easy-peasy in the heat. They’re also great for a pot-luck when you’re feeding a crowd. Best ever cole slaw recipe to follow. Enjoy!
Shredded Beef Sandwiches
- 3 lbs beef chuck pot roast, trimmed
- 1/3 c vinegar
- 1 large onion, chopped
- 3 bay leaves
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1/8 tsp garlic powder
Trim fat from roast and place in 3 to 4 quart slow cooker. Combine vinegar, onion, bay leaves, salt, cloves, and garlic powder; pour over meat. Cover and cook on low heat for 11 to 12 hours or until meat is very tender. Remove meat and use forks to shred, discarding any bones or fat. If desired line hearty rolls with spinach or lettuce leaf of your choice, or top with cole slaw. Strain meat juices, skim fat. Serve juices with sandwiches for dipping. Serves 8 to 10.