Trim excess fat from beef and discard. Place beef in Crock Pot
Combine soup mix, sugar, oregano, garlic, broth and beer (juice) in large mixing bowl.
Pour mixture over beef. Cover, cook on high 6-8 hours or until beef is fork-tender.
Remove beef from Crock Pot, shred beef with two forks. Return beef to cooking liquid; mix well.
Serve on crusty rolls with extra cooking liquid "jus" on side for dipping.
I sliced the rolls, buttered them, and toasted them under the broiler.