Generously season the pot roast with salt and pepper, place it in a slow cooker, and pour in half a can of beef broth. Set to LOW and cook for about 10 hours until tender.

Heat a large pot over medium heat, add a tablespoon of oil, then sauté chopped carrots and frozen seasoning blend for 5-7 minutes until tender and fragrant.

Add the shredded beef, chopped russet potatoes, remaining frozen vegetables, the rest of the beef broth, tomato soup, and a splash of water. Stir to combine.

Bring to a boil, then reduce to low, cover, and let it simmer for about 1 hour, stirring occasionally.

Check the consistency while simmering. Add more water if needed, or let it reduce for a thicker soup.