In a crock pot place the quartered potatoes in an even layer. Pour the pomi tomatoes over the potatoes and sprinkle the minced garlic on top of the tomatoes. Place the roast on top of the tomatoes, pour the whiskey over the roast and sprinkle the spices evenly over the top. Place the lid on the crock pot and set on high for 4-6 hours or low for 6-8 or until the meat is tender and the potatoes are fork tender. Every hour or so turn the meat over and spoon some of the tomato sauce on top of it. If you have a tougher roast you can remove it and dice into large chunks and cook for a little bit longer or if the roast is more tender you can fork shred it in the crock pot. Serve the meat with some of the potatoes and spoon the tomato sauce from the pot over the meat and potatoes. Garnish with fresh chives if desired. Serve with a glass of whiskey.