Rub your roast with 1 tablespoon of salt and 1 teaspoon of pepper.
Place the roast in your slow cooker. (fat side up)
Cut your potatoes in half and toss them in. (No need to peel them!)
Toss in your carrots and your chopped onion and chopped garlic.
In a separate bowl, whisk together your mushroom soup and beef broth.
Pour the soup mixture over the roast.
Add in your oregano (either fresh or dried). If using fresh oregano, tie your sprigs together so you can fish them out later.
Sprinkle in 2 teaspoons of salt and 1 teaspoon of black pepper.
Cover and cook on high in the slow cooker for at least 8 hours.
After the 8 hours, you can shred the roast. I like to remove the fatty top. You can do this by just using tongs and pulling it off and discarding it. Then using 2 forks, just shred the meat into smaller pieces of your preference.
See recipes notes for instructions on how to thicken your gravy.