1. Trim and discard all visible fat from roast. Place in a slow cooker. Combine soy sauce, bouillon and spices; pour over roast. Add water to almost cover. Cover and cook on low for 10-12 hours or until meat is very tender. Remove meat; strain and reserve broth. Shread meet with two forks. Serve on rolls or bread with sliced provolone cheese and a side of broth for dipping.
