2 or 3 pot roasts, cut off fat. Place in Dutch oven.
2 cans beer - can use non-alcoholic
1 can beef broth
Oregano, Garlic Salt and Pepper
1 or 2 jars pepperoncini with juice
Mix above and pour over roasts. Cover and cook at 300 F. about 6 hours or until meat shreds easily. Cool and defat broth. Shred meat and use only the au jus portion of broth to pour over the shredded meat. I use a 9x13 glass pan to reheat and serve. Reheat slowly. Can be made ahead and frozen. Serves 20. Serve in buns.