1 (3-4 lb.) beef roast
2 (1 oz. ea.) envelopes dried onion soup mix
2 tsp. sugar
1 tsp. oregano
1 tbsp minced garlic
2 (10 1/2 oz. ea.) cans beef broth
1 (12 oz.) bottle beer
crusty French rolls, sliced in half

Trim and discard excess fat from beef. Place beef in slow cooker.

Combine soup mixes, sugar, oregano, garlic, broth and beer in large mixing bowl. Pour mixture over beef. Cover and cook on HIGH 6-10 hours or until beef is fork tender.

Remove beef from slow cooker. Shred beef with two forks. Return beef to cooking liquid. Serve on crusty rolls with extra cooking liquid ("jus") on side for dipping.

Submitted by: SherriB