Place trimmed roast in a 5 qt. Slow cookier. Combine soy sauce and next 6 ingredients; pour over roast. Add water to slow cooker until roast is almost covered.

Cook, covered, on Low 7 hours or until very tender. Remove roast, reserving broth; shred roast with a fork. Place roast in rolls, and serve with reserved broth for dipping. Yield: 12 servings. Typed in MMformat by Cindy Hartlin