Trim the roast of excess fat and put in the slow cooker. Add all the other ingredients, then add enough water to almost cover the roast and cook until done. Timing varies depending on how new/old your slow cooker is. I started this on high at lunch and turned it down to low about 4pm. When you’re ready to eat, remove the meat and slice thinly across the grain.
I like to spread a bit of butter on open French rolls and toast them under the broiler, then add the sliced meat and a slice of provolone cheese and slip them back under the broiler until the cheese melts.
Serve with the au jus/broth in small bowls to dip the sandwiches in.