Trim fat from roast, cut into several large pieces, and place in slow cooker (For best cooking, your slow cooker shouldn’t be more than 2/3 full).

In a small bowl, combine remaining ingredients and pour over the top of meat.

Cover and cook on low for 8-10 hours.

Uncover the last hour to help sauce thicken, if needed.

Remove meat from cooker and shred with two forks in a separate bowl, discarding any bones and fat.

Skim fat from remaining liquid in the slow cooker.

Return shredded meat to cooker and heat until bubbly (it should be about the right amount of liquid to meat ratio, but drain some liquid if necessary).

Serve on hamburger buns or sandwich rolls.