First thing I did was set my slow cooker to "high"
Cook for 4 hours on HIGH. After that the meat should be cooked, I cut my roast in 1/2 so that the inside of the roast will seasoned. I also flipped my roast. You can taste the soup to see if it is salty enough for your taste, if not add more soy sauce. Then cook for 4 hours on LOW.
Take the soup and add 4-5 tbsp of flour to make a gravy. Mixed well then turn the fire on to medium. Stir occasionally and let the gravy boil. After that let it cool and it should thicken.