Barbequed beef sandwiches

4      pounds        boneless beef chuck
   2      cups          water
   1                    onion         stuck with 3 whole cloves
   2                    bay           leaves
   2      tablespoons   butter
     1/2  cup           finely chopped onion
   2      tablespoons   brown sugar
     1/2  teaspoon      salt
     1/2  teaspoon      dried mustard
   1      cup           ketchup
   2      tablespoons   cider or white vinegar
   2      tablespoons   worcestershire sauce

Place meat, water, onion, bay leaf in pressure cooker.  Cook 30 minutes, 
allow vent to cool down on its own.  (Or, if preferred, double the amount 
of water and simmer in a heavy saucepot until tender, about 3 hours).  
Remove meat and reserve one cup of broth.  Discard the onion and bay 
leaves. Cut and (or) shred beef into bite-sized pieces.  In small pan melt 
butter, saute chopped onion until tender and golden.

 Add all the remaining ingredients, along with the reserved broth, to the 
onions and simmer for 5-10 minutes.  Pour sauce over meat.  Simmer 30 
minutes.
Serve on rolls or bread.  (Keeps well in a crockpot - can be taken to 
picnics, potlucks, etc.  Leftovers freeze well).  Serves 10-12.