Drizzle the olive oil into a skillet.
On medium heat, sear the roast on all six sides. Salt the roast.
Place the seared roast in a crockpot.
Top the roast with golden mushroom soup, potatoes, carrots, onions, and mushrooms.
Season with seasoned salt and course ground black pepper (I'm using Corky's Cookout Grillin' Pepper).
Place the lid on the crockpot and cook on high for 5-6 hours until the roast is fork tender.
When the roast is done, remove it from the crockpot. Cut off the strings holding the roast together and place it on a platter. Slice the roast.
To the sauce left in the crockpot, slowly whisk in about ¼ cup of flour to thicken it into gravy.
Serve the roast topped with the gravy from the crockpot and with the vegetables on the side.