This Crockpot Ground Beef and Potatoes recipe is my go-to for busy weeknights. It’s a complete, satisfying meal that requires just 15 minutes of prep, then the slow cooker does all the work. The result is tender potatoes, savory ground beef, and a rich, creamy sauce that the whole family will love.
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I love how versatile this dish is – you can easily swap in different vegetables or adjust the seasonings to suit your taste. It’s comfort food at its finest, and it’s perfect for feeding a crowd or meal-prepping for the week.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) ground beef (85% lean)
Use 85% lean for the best flavor without excess grease. Substitute ground turkey or chicken for a lighter option; add 1 tablespoon olive oil if using extra-lean.
2 lbs (900g) Yukon Gold potatoes, peeled and sliced 1/4-inch thick
Yukon Golds hold their shape well. Substitute russets for a fluffier texture, but reduce cooking time by 30 minutes.
1 medium yellow onion, diced
Yellow onion adds sweetness. Substitute white or red onion; red gives a milder flavor.
3 cloves garlic, minced
Fresh garlic is best. In a pinch, use 1 teaspoon garlic powder.
1 can (10.5 oz / 298g) condensed cream of mushroom soup
Use cream of chicken or celery for a different flavor. For a homemade version, mix 1 cup milk with 2 tablespoons flour and 1 cup mushrooms.
1 cup (240ml) beef broth
Low-sodium broth is recommended. Use chicken broth or water with a bouillon cube.
1 cup (113g) shredded cheddar cheese
Sharp cheddar gives the best flavor. Substitute Monterey Jack or a Mexican blend.
1 teaspoon Worcestershire sauce
Adds umami. Omit for a gluten-free version or use coconut aminos.
1 teaspoon dried thyme
Dried thyme works well. Use 1 tablespoon fresh thyme if you have it.
Salt and freshly ground black pepper, to taste
Season generously; potatoes need salt to bring out their flavor.
2 tablespoons chopped fresh parsley, for garnish
Fresh parsley adds color. Substitute chives or green onions.
Tips & Tricks
- Slice potatoes uniformly (about 1/4-inch thick) so they cook evenly. Use a mandoline for speed and consistency.
- Brown the ground beef before adding it to the crockpot. This step adds flavor and removes excess fat, preventing a greasy sauce.
- Don't lift the lid during cooking – the slow cooker loses heat and extends cooking time. Only check at the minimum time.
Pro Tips
Step-by-Step Instructions
1. Brown the beef
In a large skillet over medium-high heat (375°F / 190°C), cook ground beef with diced onion until beef is browned and onion is translucent, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant. Drain excess fat if needed.
2. Prep the slow cooker
Lightly grease the crockpot insert with nonstick spray. Layer the sliced potatoes evenly on the bottom and sides.
3. Combine sauce ingredients
In a medium bowl, whisk together cream of mushroom soup, beef broth, Worcestershire sauce, thyme, salt, and pepper until smooth.
4. Layer meat and sauce
Spread the browned beef mixture over the potatoes. Pour the sauce evenly over the top, making sure it seeps down between layers.
5. Cook low and slow
Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until potatoes are fork-tender (internal temperature of 205°F / 96°C for soft but not mushy).
6. Add cheese
During the last 15 minutes of cooking, sprinkle the shredded cheddar cheese over the top. Cover and let melt until bubbly and golden in spots.
7. Rest and serve
Turn off the slow cooker and let the dish rest for 5-10 minutes. Garnish with fresh parsley and serve warm.
Delicious Variations
- Add 2 cups of frozen mixed vegetables (peas, carrots, corn) during the last hour for a one-pot complete meal.
- Swap the cream of mushroom soup for a can of diced tomatoes with green chilies for a zesty Southwestern twist.
- Top with crispy fried onions or crushed potato chips before serving for extra crunch.
How to Store Crockpot Ground Beef and Potatoes
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat individual portions in the microwave on high for 2-3 minutes, or in a saucepan over medium heat (350°F / 175°C) stirring occasionally until hot.
Frequently Asked Questions
Q: Can I use frozen ground beef in the crockpot?
No, you should always thaw and brown ground beef before adding it to the slow cooker for food safety and better flavor.
Q: Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes work well, but they cook faster, so check for doneness 30 minutes earlier.
Q: Can I make this dairy-free?
Yes, use a dairy-free cream of mushroom soup and omit the cheese or use a dairy-free shredded cheese.
Q: How do I prevent the potatoes from turning brown?
Toss the sliced potatoes with a little lemon juice or vinegar before layering, or simply layer them quickly and add the sauce immediately.
Q: Can I use ground turkey instead of beef?
Absolutely, ground turkey works great. Just be sure to brown it well; you may need to add a splash of oil.
I hope you enjoy this cozy, effortless 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 turned out for you!
Crockpot Ground Beef and Potatoes
Crockpot Ground Beef and Potatoes is a hearty, one-pot meal that cooks itself to tender perfection while you go about your day.
🧂 Ingredients
- 1 lb (450g) ground beef (85% lean)
- 2 lbs (900g) Yukon Gold potatoes, peeled and sliced 1/4-inch thick
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (10.5 oz / 298g) condensed cream of mushroom soup
- 1 cup (240ml) beef broth
- 1 cup (113g) shredded cheddar cheese
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
📋 Instructions
- 1Brown the beef — In a large skillet over medium-high heat (375°F / 190°C), cook ground beef with diced onion until beef is browned and onion is translucent, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant. Drain excess fat if needed.
- 2Prep the slow cooker — Lightly grease the crockpot insert with nonstick spray. Layer the sliced potatoes evenly on the bottom and sides.
- 3Combine sauce ingredients — In a medium bowl, whisk together cream of mushroom soup, beef broth, Worcestershire sauce, thyme, salt, and pepper until smooth.
- 4Layer meat and sauce — Spread the browned beef mixture over the potatoes. Pour the sauce evenly over the top, making sure it seeps down between layers.
- 5Cook low and slow — Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until potatoes are fork-tender (internal temperature of 205°F / 96°C for soft but not mushy).
- 6Add cheese — During the last 15 minutes of cooking, sprinkle the shredded cheddar cheese over the top. Cover and let melt until bubbly and golden in spots.
- 7Rest and serve — Turn off the slow cooker and let the dish rest for 5-10 minutes. Garnish with fresh parsley and serve warm.
