To a large zip-lock bag, add the roast. In a small bowl mix the next 7 ingredients (garlic through broth)and mix well. Pour sauce into bag and seal bag, squeezing out excess air.
Turn bag over to coat roastevenly. Refrigerate for 2 hours.To a large crock cooker, empty the contents of the bag and the cauliflower.
Cover and cook on LOW for 6 to 9 hours, until beef is very tender.
Using two forks, shred beef into bite-sized pieces and serve with vegetables and a sprinkle of freshparsley.