Italian Beef

4 pounds beef cross rib or chuck roast -- boneless
1/2 teaspoon garlic powder
2 teaspoons oregano
1 can beer
1 jar pepperocini peppers including juice (sliced if you can find them)
2 beef bouillon cubes


Mix together all ingredients in crock pot. Cook on high for 8-10 hours. Shred meat and serve on sourdough rolls using the juice for dipping. Mozzerella or provelone cheese slices are also good on sandwiches. (You can also cook covered in oven at 250 degrees for about 8 hours if you threw away your crock pot).