Our latest favorite crockpot recipe

Amy shared this on her blog and I made it for my family (and my sister's since my family is small without Josh) and then again tonight for Josh. It is SOOOOOOOOOOOOOOOOOOOOOO good!!! I recommend about 1-2 hours before it's done cooking that you shred the beef. Then grab some hamburger buns and melt mozerella cheese on top. Then put the beef on the buns with a little of the juice. Enjoy!

3-4 lb. lean rump roast (ask them to trim fat off, or if packaged, you can trim yourself)
2 tsp. salt, divided
4 garlic cloves
2 tsp. parmesan cheese, divided
12 oz. can beef broth
1 tsp. dried oregano

1. Place roast in slow cooker. Cut 4 slits in top of roast. Fill each slit with 1/2 tsp. salt, 1 garlic clove and 1/2 tsp. of parmesan.
2. Pour broth over meat and sprinkle with oregano.
3. Cover. Cook on low (preferred) for 10-12 hours or high for 4-6 hours.
4. Remove meat and shred. Serve on buns with meat juices on the side (I just put some of the juices on top of the meat on the sandwich. I also like it with thinly sliced cheddar cheese. Also, I sometimes cut the meat into chunks and/or begin shredding it an hour or 2 before it's done cooking so it can continue cooking in the juices).