Remove excess fat from roast and brown meat in oil. Mix all other ingredients in sauce pan on low heat until combined and pour mixture over beef in a tightly covered pot. Bake at 300°F (148.9°C) for 4-5 hours, checking after 4 hours to see if fork tender. If so, it is ready to shred and either serve or leave overnight in the refrigerator. Save juice and mix equal amounts 1:1 with your favorite barbecue sauce. Heat it up for dipping.