Place the roast in the slow cooker. Mix together the soy sauce, water, beef broth, bay leaf, peppercorns, rosemary, thyme, and garlic, and pour over top of the roast.

Cover and cook for 7-8 hours on low. I turn the roast once during cooking.

After the roast is cooked, remove and pull the beef apart. Skim off the layer of fat and strain the sauce if you like. You can remove the fat from the meat too before pulling the beef apart.

Serve on fresh buns, or sub buns and serve with the sauce for dipping.