1 (3-4 lb) beef chuck roast or rump roast
2 (14 oz.) cans beef broth
2 (1 oz.) envelopes dry onion soup mix
1 teaspoon dried oregano
2 cloves garlic, minced
1. Spray slow cooker with nonstick cooking spray.
2. Place roast in crock pot, pour beef broth on top, and sprinkle onion soup mix, oregano, and garlic on top of roast.
3. Place lid on crock pot and cook on low for 8-10 hours on low or 4-5 hours on high.
4. Shred meat with two forks and spoon meat on top of buns. Pour leftover juice in the bottom of the crock pot into small bowls to use as an au jus dip.