Place roast (thawed or frozen) in a 2.5 to 4 qt. slow cooker, and season with salt and pepper. Add remaining ingredients (except the lemon juice) over the beef. Cover and cook on low for 8 to 10 hours. Sprinkle with lemon juice, shred into large chunks, and remove from the slow cooker. Serve beef and juices over mashed potatoes, rice, or noodles.
If you wanted to make shredded beef sandwiches, just take the beef out a little early, shred it, return it to the slow cooker and cook for another 20 to 30 minutes.
Note: This recipe was inspired by my parents’ steak marinade. To use this as a marinade, simply omit the beef broth and add a couple tablespoons of olive oil.