Place the roast in the crock cover 2/3 way with water. Add the cubes and pepper. Cook on high for about 6 hours, until the meat falls apart. When the roast is done place on a plate and with a fork shred it. drain off the water Place the shredded Beef back into the crock pot. Add the BBQ sauce and a little of the left over broth. Keep warm until ready to serve. Serve on Crusty rolls...with: Mayo, Mustard, lettuce tomatoes, red onion slices, pickle slices, hot pepper rings. Place all this near the crock and let everyone serve them selfs...Good with a potato or pasta salad ..... Posted to EAT-L Digest by Cheryl Fears on Aug 4, 1997