4 to 6 lbs. chuck roast
1 10-oz. can beef broth
1 can beer
1 12-oz. jar pepperoncini with juice
1 medium onion, sliced
1 teaspoon garlic powder
1 teaspoon oregano
Place beef in crockpot.
Place onion slices and peppers on top.
Pour in beef broth, pepper juice and beer. If meat and vegetables are not completely covered, add water as needed.
Cook on low 8 hours.
When ready to serve, remove meat and shred with 2 forks, or thinly slice. Return to pot.
Serve on Italian rolls.
(The picture above is regular italian beef made with green peppers and the beef thinly sliced.)
