Place roast into a crock pot. Mix water, beef bouillon*, chicken bouillon*, vinegar, Tabasco sauce, and Worcestershire sauce. Pour water mixture into crock pot. Put the lid on the crock pot. Cook on low for 10 to 12 hours. *I use Watkins Mushroom Soup and Gravy Base and Watkins Chicken Soup and Gravy Base for the bouillon.
When the roast is close to done, start preparing the vegetables. In a large, deep pot on the stove top, pour in enough olive oil to lightly coat the bottom of the pot. On low heat, cook the garlic and onion in the olive oil for about 2 to 3 minutes, stirring occasionally so garlic does not burn.
Carefully dip out 1 cup of liquid from the crock pot and pour into the pot on the stove. Put in potatoes and carrots. Lightly salt and pepper over the potatoes and carrots. Put in bay leaf. Let simmer about 4 minutes stirring occasionally.
Set roast out of crock pot onto a plate to cool.
Dip out another 2 cups of liquid from the crock pot. Whisk the cornstarch into it until it is dissolved and there are no lumps. Pour into the pot on the stove and stir. This helps the stew thicken.
Next put the peppers and zucchini into the pot. Salt and pepper over the peppers and zucchini. Stir in vinegar, Tabasco, Worcestershire, oregano, parsley, basil, and soup and vegetable seasoning. Let simmer about 5 minutes, stirring occasionally.
While the stew simmers pull apart the roast into very small pieces. Two forks usually work nice for this. Be careful because the roast will be hot!
Stir in the meat, tomatoes, and another 1 cup of liquid from the crock pot. Continue simmering and stirring occasionally for about 10 more minutes or until potatoes and carrots are soft. Remove the bay leaf at the end of cooking.