Ingredients - potatoes, zucchini, carrots, tomato, onion and sunflower oil.

Mushrooms simmered - (various).

I turned the slow cooker to a roasting program. Poured oil and placed the mushrooms. Fried them with the lid open.

The mushrooms put the sliced carrots.

Put there the chopped onion.

Roast for 10 minutes.

Peeled and chopped coarsely potatoes not shifted in the slow cooker, the contents mixed and installed the program suppression.

Diced sliced zucchini put it in the slow cooker.

A little distracted from the recipe. At work with a colleague planted zucchini ( or rather she planted pumpkins, and I decorative pumpkins. But instead of large pumpkins grown zucchini. Error packer seeds... ) On this place we grew beautiful flowering spirea two varieties. But for some reason, our superiors ordered them to throw away. ( Workers dismantled the bushes myself, well, I do too. Drop them off at the house where they live near the entrances. ) Since this vacant land near the Windows of my office, came up with the idea, something to put. Now I have not only zucchini, but dill, mint, oregano, red tobacco. And next year will be put with a friend - colleague again, these same bushes. Zucchini is growing very well. Watered (it) every morning. Lots of zucchini already ate. I hope to grow a little.

Photo beginning of July. The more you remove the zucchini, the more they appear again. These still too early to remove.

Sliced large, fleshy, sweet, juicy tomatoes poured into the slow cooker.

Poured the water, stir contents of the slow cooker and replace the lid.

Before the end of cooking in the hot added spices and poured over dry herbs.

Roasts are ready. But to open the slow cooker will be 20 minutes - 30.

Get down to dinner. Very tasty roast! Not worse than hot with meat... Well, the photo is dark, night. Help yourself!!!