Season the roast generously with salt and pepper while the oil and butter heat up in a dutch oven.

Place the roast in the pan and brown on all sides (approx. 5 min per side).

Remove roast from pan and add half of the veggies to the bottom of the pan, return the roast to the pan, and add the rest of the veggies and garlic.

Add the beer then add stock until the meat is just barely covered by liquid. Finish with water if necessary.

Cook covered in oven at 300°F for approx. 4 hours or until meat is very tender and easy to pull apart.

Shred the meet with a couple forks until no large chunks are left. Add a some of the reserved and strained cooking liquid and mix well with the meat.

Mix sour cream, cream cheese, fresh grated horseradish, shredded cheddar cheese, and chives in a separate bowl.

Spread cheese mix on the top of an open hoagie. Place meat on the other half and broil on top rack of oven with the sandwich still open until hot.