3-4 lb. boneless chuck roast
1 can Campbell's beef broth
1 can beer
1-2 sliced onions
1/3 jar pepperocini peppers
Salt, pepper, garlic powder to taste

Place meat in crock-pot. Pour in broth and beer. Add onions and pepperocini. Cook on high 2 hours. Reduce heat to low and cook 7 more hours. Shred meat with forks. Serve on Italian buns.