Trim roast to cut off any excessive fat, or unwanted sections. Cut the roast into a few large sections. Sprinkle the meat with garlic powder, pepper, and a little bit of salt. Turn meat over and season the other side the same way. Gently rub the seasoning into the meat, and allow meat to seat for a few minutes.
Combine the water, soup, and stock; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
Remove meat and shred just a bit with two forks. Be sure to leave plenty of large pieces. Serve on rice, pasta, or however you prefer. Skim fat from cooking juices and spoon over the beef.