Season the pot roast generously with salt and pepper. Place it in a slow cooker with 1/2 cup of beef broth. Cook on LOW for about 10 hours, until the meat is tender and shreds easily.

Once cooked, transfer the roast to a cutting board and shred it with two forks. Set aside.

In a very large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped carrots and frozen seasoning blend. Saute for 5-7 minutes, until the carrots begin to soften and the onions are translucent.

Add the shredded beef, chopped potatoes, frozen peas, frozen green beans, frozen corn, remaining beef broth, condensed tomato soup, water, and additional salt and pepper to taste. Stir to combine.

Bring the soup to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, stirring occasionally, until the potatoes are tender and the flavors meld.

During simmering, add a splash of water if the soup becomes too thick. Adjust seasoning with salt and pepper before serving.