1 can beer
10 beef boulion cubes
2 whole garlic cloves
1 tsp Oregano
1-2 bay leaves
2 T sugar
Put all ingredients in crock pot and fill to top with water. Cook 6-8 hours on high.
Remove from crock pot and wrap in foil.
Keep juice warm for dipping.
Remove roast from foil and shred with a fork.
Serve on wheat rolls with 2% pepperjack cheese melted on top.
I used a 2 lb roast and cooked it on high for 5 hours and it turned out perfect....here's the end result. So good we didnt even need sides :)