This Crockpot Ground Beef and Potatoes recipe is the ultimate weeknight lifesaver. It’s a complete, satisfying meal that comes together with just 15 minutes of prep and lets your slow cooker do all the work. The result is tender, seasoned beef with creamy potatoes and a rich, savory gravy that the whole family will love.
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I created this dish after a busy week when I needed something hearty but didn't want to spend hours in the kitchen. The slow cooker transforms simple ingredients into a comforting dinner that tastes like you spent all day cooking. Plus, it's budget-friendly and uses pantry staples.
Whether you're a busy parent, a meal-prepper, or just someone who loves a good comfort food, this recipe is for you. It's versatile, forgiving, and always a hit. Let's dive in!
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) lean ground beef (85% lean)
Leaner beef reduces excess grease. For more flavor, use 80/20 and drain excess fat after browning.
1 medium yellow onion, finely chopped
Adds sweetness and depth. Substitute with white onion or 1 cup frozen diced onion.
3 cloves garlic, minced
Fresh garlic gives the best flavor. Substitute with 1 teaspoon garlic powder if needed.
2 lbs (900g) russet potatoes, peeled and cut into 1-inch cubes
Russets hold their shape well. Yukon Gold or red potatoes also work; leave the skin on for extra texture.
1 can (10.5 oz / 298g) condensed cream of mushroom soup
Creates a rich gravy. Substitute with cream of chicken or celery soup, or use a homemade white sauce.
1 cup (240ml) beef broth
Adds savory depth. Use low-sodium broth to control saltiness, or substitute with chicken broth.
1 tablespoon Worcestershire sauce
Adds umami and tang. For a gluten-free option, use tamari or coconut aminos.
1 teaspoon paprika
Adds color and mild smokiness. Smoked paprika gives a deeper flavor.
1 teaspoon dried thyme
Earthy herb that complements beef. Substitute with 1 teaspoon Italian seasoning.
1/2 teaspoon black pepper
Freshly ground is best. Adjust to taste.
1/2 teaspoon salt, plus more to taste
Salt enhances all flavors. Add more at the end if needed.
2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
Use if you prefer a thicker gravy. Omit for a thinner sauce.
Tips & Tricks
Brown the ground beef first
This adds flavor and reduces excess fat. Don't skip this step for the best taste.
Cut potatoes evenly
Uniform chunks ensure they cook at the same rate and don't turn mushy.
Don't over-stir
Stirring too much can break down the potatoes. Gently fold the ingredients at the start and avoid stirring during cooking.
Pro Tips
Step-by-Step Instructions
1. Brown the beef
In a large skillet over medium-high heat, cook the ground beef with the onion until the beef is no longer pink, about 5-7 minutes (160°F / 71°C internal temperature). Add the garlic and cook for 1 minute more. Drain any excess fat.
2. Layer the crockpot
Place the cubed potatoes in the bottom of a 6-quart slow cooker. Top with the beef mixture, spreading evenly.
3. Mix the sauce
In a medium bowl, whisk together the cream of mushroom soup, beef broth, Worcestershire sauce, paprika, thyme, pepper, and salt. Pour over the beef and potatoes.
4. Stir gently
Gently stir everything together to coat the potatoes with the sauce. Ensure the potatoes are mostly submerged.
5. Cook on low
Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender. The internal temperature of the dish should reach 165°F (74°C).
6. Thicken the gravy (optional)
If you prefer a thicker gravy, mix the cornstarch and water into a slurry. Stir it into the crockpot and cook on HIGH for an additional 15-20 minutes, until the sauce has thickened.
7. Season and serve
Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley if desired.
Delicious Variations
Cheesy version
Stir in 1 cup shredded cheddar cheese during the last 30 minutes of cooking.
Add vegetables
Add 2 cups of frozen mixed vegetables (peas, carrots, corn) in the last 30 minutes.
Spicy kick
Add 1/2 teaspoon red pepper flakes or a diced jalapeño with the onions.
How to Store Crockpot Recipes With Ground Beef And Potatoes
Refrigerator
Store in an airtight container in the fridge for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in the microwave in 1-minute intervals, or in a saucepan over medium heat until warmed through, adding a splash of broth if needed.
Frequently Asked Questions
Q: Can I use ground turkey instead of ground beef?
Yes, you can substitute ground turkey, but it will be leaner and less flavorful. Add a tablespoon of olive oil when browning to prevent dryness.
Q: Do I need to brown the ground beef first?
Yes, browning adds flavor and removes excess fat. It also prevents the meat from clumping together in the slow cooker.
Q: Can I cook this on high?
Yes, you can cook on high for 3-4 hours, but low heat gives the potatoes a creamier texture and allows the flavors to meld better.
Q: How do I prevent the potatoes from turning mushy?
Cut the potatoes into uniform 1-inch cubes and avoid stirring during cooking. Also, use russet potatoes, which hold their shape well.
Q: Can I add cheese to this recipe?
Absolutely! Stir in 1 cup of shredded cheddar during the last 30 minutes for a cheesy twist.
I hope you enjoy this comforting crockpot meal as much as my family does. If you try it, let me know in the comments below—I'd love to hear how it turns out! Don't forget to share this recipe with friends who love easy dinner ideas.
Crockpot Recipes With Ground Beef And Potatoes
This easy crockpot ground beef and potatoes recipe delivers a hearty, comforting one-pot meal with minimal prep and maximum flavor.
🧂 Ingredients
- 1 lb (450g) lean ground beef (85% lean)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 lbs (900g) russet potatoes, peeled and cut into 1-inch cubes
- 1 can (10.5 oz / 298g) condensed cream of mushroom soup
- 1 cup (240ml) beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, plus more to taste
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
📋 Instructions
- 1Brown the beef — In a large skillet over medium-high heat, cook the ground beef with the onion until the beef is no longer pink, about 5-7 minutes (160°F / 71°C internal temperature). Add the garlic and cook for 1 minute more. Drain any excess fat.
- 2Layer the crockpot — Place the cubed potatoes in the bottom of a 6-quart slow cooker. Top with the beef mixture, spreading evenly.
- 3Mix the sauce — In a medium bowl, whisk together the cream of mushroom soup, beef broth, Worcestershire sauce, paprika, thyme, pepper, and salt. Pour over the beef and potatoes.
- 4Stir gently — Gently stir everything together to coat the potatoes with the sauce. Ensure the potatoes are mostly submerged.
- 5Cook on low — Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender. The internal temperature of the dish should reach 165°F (74°C).
- 6Thicken the gravy (optional) — If you prefer a thicker gravy, mix the cornstarch and water into a slurry. Stir it into the crockpot and cook on HIGH for an additional 15-20 minutes, until the sauce has thickened.
- 7Season and serve — Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley if desired.
