Season the pot roast generously with salt and pepper, then place it in your slow cooker along with half a can of beef broth. Set it to LOW and cook for about 10 hours until tender.

In a large pot, heat oil over medium heat. Add diced carrots and frozen seasoning blend, sautéing for about 5-7 minutes until tender.

Remove the pot roast, shred the meat, and return it to the pot with sautéed vegetables. Add russet potatoes, remaining frozen vegetables, beef broth, tomato soup, and water as needed. Stir well.

Bring to a boil over medium-high heat, then reduce to low, cover and simmer for about 1 hour, stirring occasionally.

Check the soup's consistency while simmering. Add more water gradually if you prefer a thinner soup.

Taste and adjust seasoning before serving. Ladle into bowls and enjoy hot, possibly with crusty bread.