Line a crock pot with a liner (easy clean up). Cut the fat off one 3-4 lb roast and then cut the remaining meat into small cubes. Dump these pieces into the crock pot along with 1 can of beer, a jar of pepperoncini peppers, a small can of beef consumme soup, 1 tsp each of oregano and italian seasoning. Turn the crock pot on low for 8 hours or so.
I typically shred the meat afterwards with a couple of forks and serve it on hoagie rolls. My husband likes to add a little shredded mozzarella on top. Any leftover meat goes back in the juices to be used for beef and noodles. The juices/leftover meat freezes well so beef and noodles can be served at a later time.
The pepperoncini peppers do give the meat a bit of spice, but it is not so hot that kids won't eat it. You can control how hot you want it to be by not using the whole jar in the mix. You may also want to pull out a few of the peppers before adding to the crock pot if you would like to have them with the sandwich later. While you can still eat the peppers after they've been cooked, they are quite limp.