Place all ingredients into a large, greased slow cooker (I use a 7 quart).Cover with lid and cook on low heat for 9 to 10 hours, or on high heat for 6 to 8 hours.Shred roast then serve with the gravy it creates. We like to serve ours over mashed potatoes or on top of toasted hoagie rolls. Enjoy!
Notes
** I will sometimes add some fresh cut carrots to the roast the last few hours of cooking.