Prep the Beef – Season the roast with salt and pepper. Place it in your slow cooker with half a can of beef broth and cook on LOW for about 10 hours until it’s tender. Shred with two forks.
Sauté the Veggies – In a large pot, heat 1 tablespoon of oil and sauté the carrots and seasoning blend until tender.
Build the Broth – Add the shredded beef, potatoes, remaining vegetables, remaining beef broth, tomato soup, water, salt, and pepper.
Let It Simmer – Bring everything to a boil, then lower the heat, cover, and simmer for about an hour. Add water if needed for desired consistency.
Slow Cooker Alternative
For a hands-off approach, toss everything in your slow cooker and cook on LOW for 6-8 hours. Once done, shred the beef and mix it back in.