Season and Cook the Beef: Begin by generously seasoning your pot roast with salt and pepper. Place it in your slow cooker, adding half a can of beef broth. Set your slow cooker to LOW and let it cook for about 10 hours, until the beef is tender and easily shreds with a fork. Remove the beef from the pot and shred it for further mixing.

Sauté the Vegetables: In a large pot, heat 1 tablespoon of oil over medium heat. Add the chopped carrots and the frozen seasoning blend to the pot. Sauté these for about 5-7 minutes, or until they are tender and fragrant, stirring occasionally.

Combine Ingredients: Stir in the shredded beef, chopped russet potatoes, frozen peas, green beans, and corn into the pot. Pour the remaining beef broth and tomato soup over the vegetable mixture, then add any additional water needed to reach your desired soup consistency.

Bring to a Boil and Simmer: Turn the heat up to high and bring the soup mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot. Allow it to simmer for about 1 hour.

Adjust and Serve: After an hour, check the consistency of your soup. If it seems too thick, add more water gradually until you reach the preferred texture. Taste for seasoning, adjusting salt and pepper as needed. Serve hot.