1 (3 1/2 - 4 lb.) chuck roast
Oregano
1 (12 oz.) bottle peppercini peppers (I use 16 oz.)
1 (12 oz.) can beer
1 can beef broth

Rub all sides of roast with oregano. Put all ingredients into a crock pot, turn on high and cook 3 to 4 hours. (Or all day on low setting.) Take out bones and fat. Shred the meat and cut peppers. Mix together. Serve on warm buns with a nice pasta.