Add oil to a large skillet over med-high heat and brown all sides of your roast.
In your slow cooker add carrots, onion, mushrooms to the bottom of the crock. Place roast over the vegetables. Pour soup mix on top of your roast.
Pour beef broth on top.
Cover and cook on low for 8 hours. The roast and vegetables should be tender.
Serve over mashed potatoes!
Optional: You can create a cornstarch slurry by mixing 1 tablespoon corn starch with 1 tablespoon water and mixing it with the leftover juices to make a thicker gravy, but we like the juices as they are.