Heat oil in stockpot over medium heat until hot. Place beef roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper, as desired.
Add beer, peppers and 2 tablespoons adobo sauce to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until pot roast is fork-tender.
Meanwhile, combine coleslaw and remaining 1 teaspoon adobo sauce. Refrigerate until ready to use.
Remove roast; cool slightly. Skim fat from cooking liquid; bring to boil. Reduce to medium and cook 10 to 12 minutes or until reduced to 1-1/2 cups. Meanwhile, trim and discard excess fat from cooked roast. Shred roast with 2 forks. Return beef to reserved liquid; cook over medium heat until heated through.
Serve beef in tortillas; top with coleslaw mixture and toppings, as desired.
Nutrition information per serving: 413 Calories; 144 kcal Calories from fat; 16 g Total Fat; 3 g Saturated Fat; 4 g Monounsaturated Fat; 57 mg Cholesterol; 500 mg Sodium; 37 g Total Carbohydrate; 4.3 g Dietary Fiber; 27 g Protein; 3.7 mg Iron; 8.2 mg NE Niacin; 0.4 mg Vitamin B6; 2.6 mcg Vitamin B12; 5.9 mg Zinc; 25.5 mcg Selenium; 86.9 mg Choline;