Cut roast in half; place in a 5 qt. Slow cooker. Combine remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until a meat thermometer read 160°-170°. Remove roast to a serving platter and keep warm. If desired, skim fat from pan juices and thicken for gravy. Yield 8 serving. Typed in MMformat by cjhartlin@msn. Com