Add 6 cups of water to slow cooker then add 7 cubes of beef bouillon. Cut ½ inch slits into the beef roast (approximately 15-20 slots total). Stuff each slit with a small amount of minced garlic and chopped parsley. Add any leftover parsley and garlic to liquid in the slow cooker. Place roast into a slow cooker and set to low. Cook for 8-10 hours.
When beef roast is cooked, take out of the slow cooker and shred on a cutting board, discard fat, and add shredded beef back into the slow cooker. Cook for at least an additional 30 minutes. Serve on a Kaiser roll with a slice of swiss cheese—the liquid in the slow cooker makes a great dipping sauce, as well.