1 large boneless chuck roast
1 package onion soup mix
1 12-oz can of beer
1 12-oz can of beef broth
1 small jar of pepperoncini peppers including liquid
Place in crock pot in order given and add enough water to cover roast.
If starting the night before, cook on low. If starting in the
morning, cook on high until beef will shred easily. Serve on
rolls with Swiss, mozzarella or provolone cheese.