We looked up a bunch online, but didn't like any of them, so per usual created our own.
5 lbs. Buffalo Chuck Roast
4 Shallots - minced
1 Head of Garlic - pressed
16 oz. Beer
2 Tbls. Worcestershire
1 Tbl. Soy Sauce
Salt and Pepper your roast(s) liberally. Sear on all sides. Saute shallots and garlic until they just start to take a little color.
Add everything to crock pot and set to low. Cook 8 hours. Remove and cool roast(s) until you can shred it. I chose to reduce the liquid/shallots/garlic in a pan, but this isn't necessary. After shredding recombine all ingredients and heat up for serving.
It was good... but not great. It was missing something. Perhaps some mustard. Or hot sauce. Either way I will try again, but tweak the recipe. Consider this a good base to build off of.