Slice the roast into 2 inch thick cuts, sprinkling liberally on both sides with the rub.

Place in the crockpot and ad enough sauce to cover.

Set on low and cook for 8 hours.

Once cooked, remove from the sauce and place in a large bowl.

Pour the sauce into a saucepot. At this point I salted to taste, added a touch of paprika, garlic powder, and about half a tablespoon of Splenda, until it was the taste I wanted, and let simmer down until thick.

Which the sauce is simmering, I shredded the beef with two forks.

Pour the sauce over the shredded meat and mix until it is all coated.