Spaghetti Beef Stew

Slow cooker beef roast with vegetables and sauce is an excellent topping for pasta.

Spaghetti Beef Stew
Servings: 6 to 8 Prep 25 mins Slow Cook 9 hrs to 10 hrs (low) or 5 hours (high); plus 1 hour (high)


  • 2 pounds boneless beef chuck roast
  • 2 medium onions, cut into 1-inch chunks
  • 1 large red sweet pepper, cut into 3/4-inch pieces
  • 1 14 ounce jar spaghetti sauce
  • 1 1/2 pounds zucchini, cut into 3/4-inch chunks
  • Salt
  • Pepper
  • Hot cooked spaghetti

Make It

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.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 350, Fat, total (g): 15, chol. (mg): 101, sat. fat (g): 6, carb. (g): 20, fiber (g): 3, pro. (g): 32, sodium (mg): 505, Percent Daily Values are based on a 2,000 calorie diet.