Place a skillet on the stove and turn the heat up to medium-high. Douse the skillet with a tablespoon of olive oil and turn it to distribute the oil over the surface. Brown the roast on all four sides for a few moments.

Place the roast into the Crock-Pot.

Peel the potatoes and cut them into chunks. The size of the potato pieces is up to you. They will cook in the Crock-Pot evenly regardless of size. Put the potatoes into the Crock-Pot. Spread them out around and under the meat.

Slice the carrots to desired length. Deposit them into the Crock-Pot, spreading and mixing them with the potatoes.

Pour the entire can of cream of mushroom soup over the roast.

Add the dry onion mix on top of the meat and vegetables. Use a spoon to move it around, mixing it into the dish.

Add salt and pepper if desired.

Put the Crock-Pot on the low setting and allow the roast to cook for eight hours. Put the cover on top. Avoid removing the cover and letting the heat escape.

Use two forks to shred the meat for serving. Use a slotted spoon to scoop up the meat and vegetables. Pour a little of the resulting gravy on top to complete the dish.