1- 3to5 lb rump, round, or ball tip roast

1- tablespoon vegetable oil

1- package dry onion soup mix

2- 10 3/4 ounce cans beefy mushroom soup

1/2 soup can of water

Dash of Oregano

Salt and Pepper to taste

Brown the roast in oil. Place in a Crock Pot.  Add remaining ingredients, and cook on High for six hours. Turn on low until gravy thickens.

Serve with: Creamed Potatoes and Hot Biscuits