Cut all the fat off the roast. (Trust me, even though it seems wrong to cut off all the fat it works out in the end.)
Spray crock pot with nonstick spray and place roast in the crock pot.
Mix together soy sauce, bullion cube, peppercorns, rosemary, and garlic. Pour mixture over the roast.
Add enough water to the crock pot to cover the roast.
Set the crock pot on high and cook for 1 hour.
Turn down the heat to low and cook for an additional 10 hours.
The roast is done when you can pull it apart easily with a fork.
Shred the roast with a fork and serve on rolls with your choice of cheese. Use remaining juices in the crock pot for dipping sauce.