Season about 2 pounds of pot roast generously with salt and pepper. Place the seasoned roast in a slow cooker with half a can of beef broth. Set it to cook on LOW for approximately 10 hours, until the meat is fork-tender. Once finished, shred the beef using two forks and set it aside.

In a large pot, heat 1 tablespoon of oil over medium heat. Add the chopped carrots and the frozen seasoning blend, stirring occasionally for about 5–7 minutes until they are tender and aromatic.

Stir in the shredded beef, chopped russet potatoes, and the remaining frozen vegetables along with the rest of the beef broth, two cans of tomato soup, and one can of water. Mix everything thoroughly.

Increase the heat until the mixture comes to a boil, then reduce it to low. Cover the pot with a lid and let the old-fashioned vegetable beef soup simmer for about 1 hour.

As the soup simmers, check the consistency and flavor. If you prefer a thinner soup, gradually stir in additional water until you reach your desired thickness.