Make the seasoning by combining salt, pepper, dried thyme, dried rosemary, dried oregano, paprika and garlic. Rub over the entire surface of the roast.
Transfer the seasoned meat into the slow cooker then pour the broth and Worcestershire sauce into the pot on the sides of slow cooker so you don't wash off the seasonings.
Add the fresh herbs then cover and cook on low for 6-7 hours or until the roast is tender, and can be easily shredded with a fork.
Remove the roast from the slow cooker and transfer to a cutting board or large bowl. Shred with two forks.
Strain the cooking liquid through a fine mesh sieve. If making sandwiches, use it as a dipping sauce. Otherwise, pour the strained liquid into a serving dish and toss with the shredded meat.
Serve the shredded meat as desired or, make sandwiches by lightly buttering and toasting rolls. Place the meat on top of the bread and cover with slices of Swiss cheese. Broil or toast until the cheese is melted.