Place the roast in the slow cooker. Put in the garlic, onion and rosemary. Mix the soy sauce and Worcestershire sauce together and pour in the crockpot. Add three cups water [Photo15744]. Cook on low for eight hours [Photo15745]. Shred the beef and serve on rolls with some of the juice from the pot. You may want to skim some of the fat off, depending on how fatty your roast was.
(My roast was small. If you use a bigger one, you may want to increase the amount of liquid. You want the liquid to nearly cover the roast.)