Place a large sauté pan over medium heat on the stove top. Add olive oil once pan is warmed.

Season both sides of the chuck roast with salt and pepper.

Cook each side of the chuck roast for 3-4 minutes in the saute pan, until browned.

Transfer roast to slow cooker.

In same pan, over medium heat, add green and red pepper. Cook for 3-4 minutes until starting to soften.

Add onion and tomato, cook another 1-2 minutes.

Add jalapeño and garlic, cook 1-2 minutes (garlic will be fragrant).

Season veggies with salt and pepper (a pinch or two).

Add beef broth, IPA, and apple cider vinegar. If you omit the beer, simple add another 1/4 cup of beef broth.

Add chipotle peppers, adobo sauce, and seasonings. Stir everything together until well blended.

Heat pan to medium-high heat, and allow the sauce to come to a quick boil. Let it boil for 1-2 minutes, then turn heat back down to low.

Once the contents stop simmering, transfer them directly on top of the chuck roast in the slow cooker.

Cook on low for eight hours, or until easily shreddable.

After eight hours, shred the beef directly in the slow cooker. Allow it to absorb as much of the juicy contents of the slow cooker as possible.