Generously season the pot roast with salt and pepper on all sides.

Place the seasoned pot roast into your slow cooker, adding half a can of beef broth. Cook on LOW for about 10 hours, or until the meat shreds easily.

In a large pot, heat 1 tablespoon of oil over medium heat. Add the frozen seasoning blend, sautéing for 5–7 minutes until softened.

Add the shredded beef back into the pot along with chopped potatoes, remaining frozen vegetables, beef broth, tomato soup, and a can of water. Stir well.

Bring the mixture to a rolling boil over high heat, then reduce to low and cover. Simmer for about 1 hour, stirring occasionally.