Common Cuisine |

Perfect to start on a chilly morning, along with the bread machine, for a hearty late lunch or supper.

• 1 2½ to 3 pound beef roast (round, shoulder or brisket)
• 1 tsp salt
• 1 tsp coarsely cracked pepper
• 3 cloves garlic, coarsely chopped
• 2 Tbsp olive oil
• 1 envelope dried onion soup mix
• ¼ cup water
• 4 cups sliced fresh mushrooms
• 2 cups cubed fresh zucchini
• 1 whole onion, cut into wedges
• 1 cup baby carrots (optional)

Season roast with salt, pepper, and garlic. Pour oil into large saucepan, and brown roast on all sides. Place browned roast in crock-pot.

In a small bowl, combine soup mix with water. Pour mixture over the roast and cook on low for 4 to 4½ hours. During last ½ hour of cooking, place vegetables in crock-pot.

At end of cooking time, remove roast to cutting board and let stand for 15 minutes before slicing. Use sauce in crock-pot to make gravy, if desired.

Serves 4 to 6.