3 to 4 lb. beef roast (any kind; boneless is easier to work with)
1 Tbsp. garlic salt
1 Tbsp. oregano
1 tsp. dry mustard
2 beef bouillon cubes
1 can beer (alcohol will cook out)
1/3 c. juice from pepperoncini peppers

Put roast in pan and cover with water. Cook on top of stove for 2 hours. Remove from broth and cool. Slice thinly; remove fat and gristle and return to broth. Add beer and rest of spices. Simmer with lid on for 2 hours. Then simmer with lid off until liquid is cooked down and meat is completely broken up. Put meat on hard rolls (individual French loaves). Add a pepperoncini pepper and Mozzarella cheese (if desired) on each. Wrap in foil and heat at 250° until warmed through and cheese is melted or serve immediately.

This freezes well covered with juice. Do not use pressure cooker or crock-pot.