This slow cooker Amish zucchini beef is the kind of hearty supper that makes a house smell wonderful by late afternoon and gives you a full meal with very little hands-on work. With a boneless chuck roast nestled into the cooker and fresh garden zucchini tucked around it, this simple six-ingredient dinner leans into plain, comforting ingredients and old-fashioned practicality, making it especially nice for busy family days when you still want something warm and satisfying on the table.
Serve this tender beef and zucchini with buttery mashed potatoes, egg noodles, or a piece of crusty bread to catch the savory juices. If you want to round it out a little more, a simple green salad, applesauce, or cooked carrots fit beautifully with the homey flavor of the roast and make it feel like a full Sunday-style dinner any night of the week.
Slow Cooker 6-Ingredient Amish Zucchini Beef
Servings: 6
Ingredients
2 to 2 1/2 pounds boneless beef chuck roast
3 medium garden zucchini, sliced into thick rounds
1 medium onion, sliced
1 packet dry onion soup mix
1 can (10 1/2 ounces) condensed cream of mushroom soup
1/2 cup beef broth
Directions
1. Lightly grease the slow cooker crock if desired. Place the boneless chuck roast in the center of the slow cooker.
2. Arrange the sliced zucchini all around the roast, then scatter the sliced onion over the top and around the sides.
3. In a small bowl, stir together the dry onion soup mix, condensed cream of mushroom soup, and beef broth until smooth. Pour the mixture evenly over the beef and vegetables.
4. Cover and cook on low for 8 to 9 hours or on high for 4 1/2 to 5 1/2 hours, until the beef is fork-tender and the zucchini is soft.
5. Transfer the beef to a cutting board, slice or shred it into large pieces, then return it to the cooker or serve it with the zucchini and juices spooned over the top.
Variations & Tips
For extra vegetables: Add a few thick carrot pieces or halved small potatoes under and around the roast at the beginning of cooking. They make the meal stretch a little further and turn it into even more of a one-pot supper.
For firmer zucchini: If your family prefers zucchini with a little more texture, add half of the zucchini during the last 1 1/2 to 2 hours of cooking instead of putting it all in at the start. That helps keep it from getting too soft.
For richer flavor: If you have a few extra minutes, brown the chuck roast in a skillet before placing it in the slow cooker. It is not necessary, but it gives the beef a deeper, roastier taste that is especially nice for company.
For picky eaters: Slice the zucchini into larger rounds so they are easier to lift out and serve separately. You can also shred the cooked beef and spoon just a little of the gravy over noodles or potatoes for children who like plainer plates.