1 pot roast (about 2 pounds)

2 russet potatoes, chopped

1 bag frozen seasoning blend (or just chopped onions)

1 bag frozen peas

1 bag frozen green beans

1 bag frozen corn

4 large carrots, chopped

1 (32 oz) container beef broth

2 (10.75 oz) cans tomato soup

1 can filled with water

Salt and pepper, to taste

Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.

In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.

Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.

Bring to a boil, lower the heat, cover and simmer for about an hour.

Add water as desired while it cooks.

*adapted from cook.eat.smile