4# rump roast (the one I had was just under 3, and still worked fine)
2 envelopes onion soup mix
2 tsp sugar
1 tsp oregano
1 tsp minced garlic
2 cans beef broth (I used chicken, worked fine)
1 bottle beer (I read somewhere the lighter the better for crockpot recipes)
Place beef in crock pot. Stir together everything else and pour on top.
Cover and cook on high 6-8 hours, or until fork tender.
(Mine was definitely done at the 6 hour mark, although I did have a smaller roast.)
Remove beef and shred with two forks. Return beef to cooking liquid and mix well.
(I pulled a bunch of the liquid out, and left maybe a cup or two to stir into the beef.)
Serve on rolls and dunk into extra au jus.