Brown roast in a little hot oil in a big dutch oven, when browned, put all 3 cans of soup over it, and approx. 1 can of water(enough to clean out the soup cans) Turn the heat down to about 3 (9 being hottest) You want it to bubble but not boil dry, cover with a tight fitting lid. Check every hour, turning the meat to check it for scorch or burn. When you can move a fork in and out with no resistance, put your carrots and potatoes in and cover and cook another 45 mins or so, till every thing is tender. By this time you will have a rich gravy, and the meat will fall apart with very little help on your part. Plate it, put taters and carrots around it and gravy in a bowl, and serve with hot dinner rolls.