Instructions: Trim excess fat from roast. Place roast in crock pot. Mix water with all seasonings and pour over roast. Cover and cook on low 8-10 hours. Remove meat, allow to cool slightly and shred, discarding any fat. Return shredded meat to broth in crock pot and cook on high until heated through, 15 minutes to 1/2 hour. Use a slotted spoon to serve meat on large buns or rolls to keep juice from making buns soggy

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