Season meat with salt and pepper, generously, on all sides.
Heat a large skillet over medium-high heat. Once the skillet it hot, add the oil. Once the oil is hot, add the meat. Sear on medium-high heat for a few minutes on each side, until all sides are well browned.
Lightly grease a slow cooker with non-stick cooking spray. Place meat in the bottom of the slow cooker.
Stir together the cream of soup mixture and dry onion soup seasoning in a bowl. Pour mixture over the meat in the slow cooker.
Cover and cook on LOW for 8-10 hours.
If adding veggies, add them 1.5 - 2 hours before the timer is up.
Instant Pot Pot Roast: Cut roast in half. Season as directed. Using the sauté setting, sear the roast in the Instant Pot with oil on all sides. Take meat out, deglaze the pot, add 1 cup of beef broth, and return the roast. Pour sauce mixture on top and cook on high pressure for 60-80 minutes (depending how big the roast is), or until tender. Allow a 15 minute natural pressure release.Oven Pot Roast: Season and sear roast as directed. Place roast in a large dutch oven pot with 2 1/2 cups beef broth. Add sauce mixture on top. Cover with lid and bake at 350 degrees F for 4 hours, or until meat is tender.Stove Top Pot Roast: (Only recommended if you don't have access to oven or slow cooker). Season and sear roast as directed. Deglaze pot and return roast with 2 1/2 cups of beef broth. Add cream of soup mixture on top, cover with lid, and cook pot roast at a simmer over medium low for about 4 hours, or until it shreds easily with a fork.Make Ahead Instructions: This recipe can be assembled (but not cooked) 1-2 days in advance (depending on freshness of meat). Place everything in the pot, cover and refrigerate until ready to cook.Freezing Instructions: Leftover cooked pot roast can be frozen for up to 2 months. Thaw overnight in refrigerator before reheating.