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.

• 1/2 cup mayonnaise
  1/2 teaspoon lemon juice
  sandwich bread, whole grain preferred for four sandwiches
  1 cup thinly sliced strawberries
  1/2 pound thinly sliced turkey breast
  1 avocado, peeled and thinly sliced
  baby spinach stems removed
  
• Combine the mayonnaise and lemon juice. Spread each of the slices of bread with lemon mayonnaise. Top half the slices with the strawberries, turkey, avocado, and spinach. Place the remaining slices on top cut the sandwiches on the diagonal, and serve.
• Serves 4
• Slightly adjusted from a recipe from King Arthur Flour