Easy crock pot roast

This is one of those dishes you can throw in early in the morning and have for dinner.  Sometimes I let it cook on low overnight for extra tender meat and a thicker broth.  It's also great for leftovers!  You can make po'boys with it, if you like.

CAT'S EASY CROCKPOT ROAST

2-3 lb. beef roast (choose the cut you like best)
2 zucchini
2 yellow squash
2 bell peppers
1 medium onion
1 lb. mushrooms (I prefer "baby bellas", but it's whatever)
1-1.5 lbs. potatoes
2 15 oz. cans of beef broth
Crushed red pepper
Tabasco
Tony's Creole Seasoning

1.  Put your beef in the crock pot.  Add a dash of the red pepper, a few drops of Tabasco, and a shake of Tony's.
2.  Slice your veggies.  If the pot doesn't look full enough, add more potatoes!
3.  Add the veggies to the pot, then add the broth.  Add seasoning to taste.
4.  Set crock pot to "low" and leave for at least 6 hours.

Yield:  About 10 servings

Prep time:  15 minutes   Cook time:  > 6 hours

Variations and notes:
You can cook the roast on high for a shorter time, but I've found that the meat isn't as tender when you go that route.
Seasoning can be easily experimented with.  I tend to cook with lots of Cajun and Creole seasonings, but for those not too big on the spicy food, there are plenty of other spice combinations to try.  Rosemary is a favorite alternative of mine.
Vegetables can also vary.  Experiment with what's in season and with different combinations.