Slow cooker beef roast with vegetables and sauce is an excellent topping for pasta.
1. Trim fat from roast. Cut roast into 1-inch cubes. In a 3-1/2- to 4-quart electric crockery cooker layer beef, onions, and red sweet pepper. Add spaghetti sauce. Cover and cook on low-heat setting for 9 to 10 hours or cook on high-heat setting for 5 hours.
2. If cooking on low, turn cooker to high. Add zucchini; cook 1 hour more or until meat is tender. Season to taste with salt and pepper. Serve over hot cooked spaghetti.