Season the roast: Start by generously seasoning the pot roast with salt and pepper. Place it in your slow cooker, adding half a can of beef broth. Cook on LOW for about 10 hours, then shred with two forks when tender.

Prepare the veggies: In a very large pot, heat 1 tablespoon of oil over medium heat. Sauté the chopped carrots and frozen seasoning mix until tender—this usually takes about 5-7 minutes.

Combine ingredients: Now, add the shredded beef, chopped potatoes, and the remaining frozen vegetables to the pot. Pour in the rest of the beef broth, the two cans of tomato soup, and the can filled with water. Season with salt and pepper to taste.

Simmer: Bring everything to a boil, then reduce the heat. Cover the pot and let it simmer for about an hour, stirring occasionally. Feel free to add more water as desired while it cooks to achieve your preferred consistency.