Grilled Beef and Vegetable Soup

I wanted to eat grilled beef, after all it's winter, but with the cold out there I also wanted soup. Here's what I came up with.

Ingredients
1 Beef Round Roast (2.5 - 3 lbs)
1 Tbsp Hickory Liquid Smoke
1/4 c water
3 Tbsp Adobo (Cumin, Garlic, Black Pepper, Salt, [Sugar optional])
8 oz Mushrooms (pieces & stems)
15 oz Butter Beans
12 oz tomato paste
2 c. Mixed Vegetables (carrots, corn, green beans, peas) frozen
1 c. Mirepoix Cajun Blend (onion, celery, green pepper) frozen
1 c. Mixed Peas and Carrots frozen
14 oz Petite diced peeled tomatoes
4 c. water
1 Tbsp Cilantro
2 Garlic
1/2 Red Bell Pepper (whole)
1 Bay Leave
2 Beef bullion
[2 Tbsp Splenda Brown Sugar optional]

Instructions
Marinate Beef with liquid smoke, water, and adobo.
Grill beef at high flame enough to reduce fat and brown exterior (~5-10 min)
Place in crock pot
Throw in rest of ingredients.
Cook on low for 12 hours or 6 hours on high.
Half way the cooking period, cut roast into 1 inch cubes and place back in crock pot.

Easy to prepare and very yummy. Perfect for a winter evening or just to keep available throughout a weekend day. The house smelled wonderfully.

Notes
1. The sweetener should not be necessary depending on the natural sweetness of your vegetables (carrots, peas, corn, etc.).
2. I kept thinking of adding some red wine to the crock, perhaps I will when I reheat it, or just have some with it. I'll let you know if I do.
3. Another option I kept thinking but did not, was adding anchovies to the crock. For those of you that are making a face, you may want to read the ingredients in Worcestershire sauce.