Season a 2-pound pot roast generously with salt and pepper, then place it in a slow cooker. Pour half a can of beef broth over the roast, cover, and set the cooker to LOW. Allow it to simmer for about 10 hours, until the meat is fork-tender. Once cooked, shred the beef using two forks and set it aside to add later to your soup.

In a large pot, heat 1 tablespoon of oil over medium heat. Add the chopped carrots along with your frozen seasoning blend. Sauté them for about 5-7 minutes until tender and fragrant.

Incorporate the shredded beef into the pot with the sautéed veggies. Now add the chopped russet potatoes, frozen peas, green beans, corn, the remaining beef broth, and both cans of tomato soup. If desired, include one can of water to adjust the consistency.

Bring your mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and allow it to simmer for about an hour.

Check the soup's consistency and flavor. If too thick, add a bit more water or beef broth. Adjust seasoning with additional salt and pepper.