Trim excess fat from roast. Place roast in crockpot. 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 crockpot 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.