Add all remaining ingredients to a large bowl and mix well. Pour over roast. Cover.
Cook on low for 7-8 hours.
After about 7 hours the meat should fall apart when pulled with 2 forks. You can substitute pork for this recipe but I find pork to be a lot fattier and thus you will have to skim the fat before putting left overs in the fridge or the fat will harden. Gross.
* If you are thinking of cooking on high to reduce the time; the sauce will get really thick and dark...Tastes kind of bitter*