Sprinkle roast w/salt and pepper. In a nonstick skillet, brown roast in oil on all sides over med. high heat; drain. Transfer roast to 5 qt. slow cooker. Combine the ketchup, water, onion, brown sugar, worcestershire sauce, lemon juice, vinegar, mustard, celery seed, and chili powder; pour over roast. Cover and cook on low for 8 to 10 hours or until meat is tender. Remove meat; shred w/2 forks and return to slow cooker. Spoon 1/2 cup meat mixture onto each roll.
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