Season your pot roast generously with salt and pepper, then place it in the slow cooker with half a can of beef broth. Cook on LOW for about 10 hours until it's tender enough to shred.

In a large pot, heat a drizzle of oil and sauté the carrots along with the frozen seasoning blend. Cook until the vegetables are tender, approximately 5-7 minutes.

Add the shredded beef to the pot, then toss in the russet potatoes, remaining frozen vegetables, the rest of the beef broth, tomato soup, and an ample amount of water. Stir in salt and pepper to taste.

Bring your soup mixture to a gentle boil. Reduce the heat, cover, and let it simmer for about an hour, stirring occasionally and adding more water if necessary to achieve your desired consistency.

Optional: Garnish with fresh parsley for a vibrant touch.