Season both sides of the pot roast with salt and pepper.
Place a large skillet over high heat; add the oil to the pan.
Once the skillet is hot, sear the pot roast for 4-5 minutes on each side.
While the roast is searing, add the carrots and potatoes into the bottom of a slow cooker.
Place the roast over the vegetables.
Add the broth to the skillet and scrape the bottom of the skillet to get all the flavorful bits! Remove the skillet from the heat.
Whisk in the gravy mix and onion soup mix.
Pour into the slow cooker over the pot roast.
Cook on LOW heat for 8 hours or on HIGH heat for 5-6 hours, or until the beef is tender.
When ready to serve, remove the meat, potatoes and carrots onto a serving platter.
If the sauce in the bottom is thick enough for your liking, serve as is. If you'd like it a bit thicker, see the notes below.
To thicken sauce - If you'd like the sauce thickened up a bit, simply place the sauce into a saucepan and place over medium heat. In a small bowl, combine 1/4 c water and 1 tbsp corn starch. Whisk into the sauce and heat until thickened.