Pat the pot roast dry with paper towels. Season generously with salt and black pepper on all sides.

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Add the roast and sear for 3-4 minutes on each side until browned. Remove the roast from the pot and set it aside.

In the same pot, add the sliced onion and garlic. Sauté for 2-3 minutes until fragrant and slightly softened.

Stir in the mushroom soup and Italian herbs. Mix well to combine.

Add the stock (or water/beer) to thin the sauce slightly. Bring to a simmer.

Return the pot roast to the pot, nestling it into the mushroom sauce.

Add the carrots and potatoes around the roast.

Cover the pot with a lid. Reduce the heat to low and simmer gently for 3-4 hours on the stovetop. Alternatively, transfer the pot to a 325°F (160°C) oven and bake for the same time.

Remove the roast from the pot and let it rest for a few minutes. Slice or shred as desired.

Serve the roast with the carrots, potatoes, and the mushroom sauce spooned over the top.