Slow Cooker Italian Beef with Spaghetti Squash

This stuff smells DIVINE.  Seriously y’all.. my kitchen is a wonderland of aroma right now and here I sit drooling at the computer putting this all online for you. Next time I make this, I’m investing in a bib to catch all this slobber. Ok slobber may not sound like a ringing endorsement, but if you make this you’ll know what I mean. I saw a few recipes of this online, but as usual, I decided to make my own version of it, because if you know me, you’ll know I can’t leave well enough alone. My version differs a little, but I think the changes are well worth it, so here we go!


Ok so I realize I should have lined up all the ingredients and taken a shot of that, but honestly I forgot, so here’s a picture of everything already thrown in. I promise, there is a roast buried under there.

So juicy!

Ok so I’m not a photographer.. I know. But that gives you a good idea of how it looks served.  I’ll definitely be doing this again especially with how fast my 4 year old inhaled it. Not sure she even chewed… Not that she’d really have to with how juicy and tender the meat turned out.

Slow Cooker Italian Beef with Spaghetti Squash

2-3lb beef roast
1 medium yellow onion diced4-6 cloves garlic minced
1 packet Good Seasons Italian Dressing Mix
1tsp garlic salt
1tsp ground black pepper
1/8 tsp cayenne pepper
1 can diced tomatoes (fire roasted if you can get it)
1 can small red kidney beans (drained)
2TBSP tomato paste
1 cup beef broth

Cook the spaghetti squash in the oven once the beef is done. Cut them in half, pull out the seeds, wipe the inside with olive oil, place cut side down on a cookie sheet and cook at 400F for about 35-45 minutes.

Put your roast in the crock pot and dump everything (minus the squash) in on top of it. Cook for 7-8 hours on low or 4-5 hours on high. Crock pots are pretty forgiving so adjust as you need.  Also if yours turns out like mine did and was a little soupy, I suggest picking out the meat and then pouring the rest into a pot and cooking it down for a little bit. Only took about 25 minutes and it was thickened enough that I was happy. Serve over the squash for an extra dose of veggies.

If you don’t want to use spaghetti squash, can’t find it, or don’t like it, just serve over regular spaghetti noodles. Voila! Just as yummy. 🙂

Still a little sketchy on the spaghetti squash? Here’s a great video tutorial.

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