This is one of my family's favorites! You can also make this recipe in a crock pot, cooking on low for 6-8 hours. Be sure to brown the beef prior to placing in the crock pot. Also can double for a large crowd.
Preheat oven to 325 degrees. Heat a 12 inch skillet over high heat. Brown beef roast on all sides.
In a large dutch oven or roaster (with a lid) combine water and bouillon cubes, making sure to dissolve bouillon. Add spices and sugar, mixing to combine.
Add roast to dutch oven, cover with foil and then the lid. Roast in oven 3-4 hours, until beef is tender and can be shredded apart with a fork. Place shredded meat back in the juice for a couple minutes. Serve on hard rolls with provolone cheese (putting cheese on bottom of the bun helps keep it from soaking in a bit). Some also like to eat with horseradish.