Are you looking for a different crock pot roast recipe? Our Crock Pot Roast with Zucchini switches out the traditional root vegetables found in most roast recipes for zucchini, yellow squash and mushrooms.
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Cris here.
Mikey loves pot roast and so I am always looking for ways to put a twist on our traditional meat and potatoes. During the summer I know many people have an abundance of zucchini and yellow squash (and both are usually available out of season as well) so when I recently saw a roast that used both in one of my favorite cookbooks, it got me thinking. Inspired by that idea, I decided to use some tried and true flavors we love while incorporating yellow squash and zucchini.
Crock Pot Roast with Zucchini Recipe
Note: Scroll to the bottom of this post for a printable version of this recipe.
Ingredients for Crock Pot Roast with Zucchini
- 3 lbs Chuck Roast
- 1 envelope ranch mix
- 1 envelope au jus mix
- 1 stick butter – sliced
- 8 oz mushrooms – sliced (we use crimini )
- 2 medium zucchini – cut into 1 inch pieces
- 2 medium yellow squash – cut into 1 inch pieces
- Salt and pepper to taste.
How to Make Pot Roast with Zucchini in the Slow Cooker
- Place roast in the bottom of a 6 quart slow cooker.
- Top with ranch and gravy mixes.
- Add mushrooms, zucchini and yellow squash on top.
- Salt and pepper to taste
- Place butter evenly over the top.
- Cover and cook on low for 8 hours.
Crock Pot Roast with Zucchini Notes
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Crock Pot Roast with Zucchini
Are you looking for a different crock pot roast recipe? Our Crock Pot Roast with Zucchini switches out the traditional root vegetables found in most roast recipes for zucchini, yellow squash and mushrooms.
- 3 lbs Chuck Roast
- 1 envelope ranch mix
- 1 envelope au jus mix
- 1 stick butter - sliced
- 8 oz mushrooms - sliced (we use crimini )
- 2 medium zucchini - cut into 1 inch pieces
- 2 medium yellow squash - cut into 1 inch pieces
- Salt and pepper to taste.
- Place roast in the bottom of a 6 quart slow cooker.
- Top with ranch and gravy mixes.
- Add mushrooms, zucchini and yellow squash on top.
- Salt and pepper to taste
- Place butter evenly over the top.
- Cover and cook on low for 8 hours.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Shared on:
I’m wondering if I left out the butter, would the taste be significantly different?
I cannot WAIT to try this! Love the normal roast, of course, LOVE zucchini & squash ….. How could this not be divine?! Thx for the recipe!
How do you keep your squash from becoming totally mushy cooking them this long? I loved the flavor and the roast was cooked perfectly, but my squash was just mush. Next time I’ll put the squash in a couple of hours at the end but not for the entire cooking time. Still, a really great recipe.
I am concerned on my cooking time since my meat is a pound and a half more what would you suggest in cooking time