Place Roast in Slow Cooker. Add remaining ingredients in order given.
Cook on low heat setting for 10 hours, or until meat shreds easily. Remove meat from slow cooker and allow to cool for a few minutes. Remove any fat and shred remaining with fork and knife. Return to Slow Cooker and heat up for additional 15 minutes.
Serve on hard rolls or buns with sides of Shredded Mozerella cheese and sauteed onions and peppers (optional).