3 lb. 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
Lawry's All Seasons
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 rest of vegetables into small pieces. Pan fry with 2 tablespoons vegetable oil until good and hot through; cover and simmer until tender. Cube potatoes, roast and tomatoes and mix with juices and vegetables. Sprinkle with All Seasons to taste. Add V-8 juice if more juice is needed. Serve with French bread, toasted.