2 1/2 to 3 lbs. Yankee pot roast
6 carrots
1 bunch broccoli
1 sm. head cauliflower
3 lg. zucchini
1 onion
3 potatoes
1 bell pepper
1 lg. can tomatoes
1/4 c. water
All Seasons, Lawry's
2 tbsp. vegetable oil

Cook roast in crock pot with 1/4 cup water on high until tender. Boil potatoes in water with skins on. Slice all remaining vegetables into small slices. Pan fry with 2 tablespoons vegetable oil in cast iron skillet at medium temperature until good and hot through.

Cover with tight lid; turn down heat to low and let cook until tender. Cube potatoes, roast and tomatoes. Mix together with juices and vegetables. Sprinkle with All Seasons to taste. Add V-8 juice if more juice is needed. Serve with French bread, toasted or crackers.