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
Crock Pot Roast with Zucchini
Ingredients
- 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.
Instructions
- 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.
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.
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