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

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

Add shredded beef, diced potatoes, and remaining frozen vegetables. Pour in the rest of the beef broth, tomato soup, and water to achieve desired consistency. Add salt and pepper to taste.

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

Check consistency and gradually add more water if needed. Allow to simmer longer for flavors to meld.