Season the pot roast generously with salt and pepper. Place it in the slow cooker and pour half a can of beef broth over it. Cook on LOW for about 10 hours.

In a large pot, heat 1 tablespoon of oil over medium heat. Add chopped carrots and frozen seasoning blend, sautéing for 5-7 minutes.

Once the roast is done, shred the meat and set aside. In the pot with sautéed vegetables, add the shredded beef, diced russet potatoes, and remaining frozen vegetables. Pour in remaining beef broth, tomato soup, and water. Season with salt and pepper, stir well.

Bring the mixture to a gentle boil, then reduce to low heat. Cover and let it simmer for about 1 hour.

After simmering, assess the thickness of the soup. If thinner consistency is desired, gradually add additional broth or water. Continue cooking for another 10-15 minutes.