Pat dry the roast, then season the roast on all sides with steak seasoning.
On the stove top, heat the olive oil in a heavy bottomed pan. Brown the roast on every side in the hot oil, turning as needed.
Remove the roast to your slow cooker. Add the chopped garlic to the pan and sauté for 1 minute. Add the French Onion soup into the sauté pan to deglaze the pan. Pour the warm soup and garlic over the roast.
Sprinkle the Worcestershire sauce over the roast, and arrange the carrots around the edge of the slow cooker. Season everything with salt and black pepper to your taste.
Set your slow cooker to cook for 8-10 hours on the low setting.
Add the frozen pearl onions approximately 2 hours, before the roast is done, so they won't overcook.
When the roast has finished cooking, and is pull apart tender, pour the liquid from the roast into a stove top sauce pan.
Bring the drippings to a boil and add the cream of mushroom soup. Whisk the soup into the drippings, and simmer for around 5-7 minutes on low heat until the gravy turns a medium brown color and thickens.
Taste and adjust the seasonings to your taste.
Slice the roast and arrange it on a serving platter with the vegetables.
Drizzle the gravy on top and serve.