Heat oven. Heat oven to 300°F and place roast in a large baking dish or roasting pan.

Blend sauce. Combine remaining ingredients in a blender starting with the beer (you may have to do this in batches depending on the size of your blender). Blend on high until all is pureed.

Coat meat in sauce. Pour beer mixture over roast and move it around in the mixture to coat all sides. Cover tightly with aluminum foil and place in oven.

Roast. Slow-roast the beef 3 hours, remove foil and return to the oven and let cook 30-45 minutes more or until the edges are browned and the meat easily pulls apart with a fork.

Shred and serve. Shred meat and mix with the sauce in the pan. Serve immediately with a generous sprinkling of Italian parsley leaves or let cool completely, cover and refrigerate for up to 5 days or freeze for up to 3 months.

To reheat; place meat and sauce in a shallow pot and bring to a boil over medium heat.