This Crockpot Recipes With Ground Beef And Potatoes is my go-to for busy weeknights. Just brown the beef, toss everything in the slow cooker, and let it work its magic while you tackle your day.
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The result is a comforting, stick-to-your-ribs meal with perfectly tender potatoes and rich, flavorful gravy. It's a one-pot wonder that requires minimal effort and delivers maximum satisfaction.
Serve it with a side of crusty bread or a simple green salad for a complete and satisfying dinner that everyone will rave about.
Why You'll Love This Recipe
About the Ingredients
2 lbs (900g) ground beef (80/20)
80/20 gives the best flavor and texture. For a leaner option, use 90/10 but add 1 tbsp olive oil to prevent dryness.
1 medium yellow onion, diced
Yellow onion adds a sweet, savory base. Substitute with white onion or 1 tsp onion powder if in a pinch.
4 cloves garlic, minced
Fresh garlic is key for aroma. Substitute with 1 tsp garlic powder if you're out.
2 lbs (900g) russet potatoes, peeled and cut into 1-inch chunks
Russets hold their shape well. Yukon Golds also work great; no need to peel them if you prefer.
1 can (14.5 oz / 411g) diced tomatoes, undrained
Fire-roasted diced tomatoes add a smoky depth. Regular diced tomatoes are fine too.
1 can (8 oz / 227g) tomato sauce
Tomato sauce enriches the gravy. Use crushed tomatoes if you have them.
1 cup (240ml) beef broth
Low-sodium beef broth lets you control the salt. Chicken broth or water with a bouillon cube works as a substitute.
2 tbsp Worcestershire sauce
Adds umami and tang. Soy sauce or balsamic vinegar can be used as a substitute.
1 tsp smoked paprika
Smoked paprika gives a subtle smoky flavor. Regular paprika or chili powder works too.
1 tsp dried thyme
Thyme pairs beautifully with beef. Use 1 tbsp fresh thyme if you have it.
1/2 tsp salt, plus more to taste
Adjust according to your broth and tomatoes. Sea salt or kosher salt both work.
1/4 tsp black pepper
Freshly ground black pepper adds a nice kick. Pre-ground is fine too.
Tips & Tricks
Don't skip browning the ground beef
It adds deep flavor and renders excess fat, preventing a greasy final dish.
Avoid lifting the lid during cooking
Each peek releases heat and adds 20-30 minutes of cooking time.
- Cut potatoes into uniform 1-inch chunks so they cook evenly and become tender at the same time.
Pro Tips
Step-by-Step Instructions
1. Brown the Beef
In a large skillet over medium-high heat (350°F/175°C), cook the ground beef with the onion and garlic until the beef is no longer pink and the onions are translucent, about 7-8 minutes. Drain any excess fat.
2. Season the Meat
Stir in the smoked paprika, thyme, salt, and pepper. Cook for 1 minute until fragrant, then remove from heat.
3. Layer the Potatoes
Place the potato chunks in the bottom of a 6-quart slow cooker. This ensures they cook evenly and soak up the flavors.
4. Add the Beef Mixture
Spoon the cooked beef mixture over the potatoes, spreading it evenly.
5. Pour in the Sauce
In a medium bowl, combine the diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Pour this over the beef and potatoes.
6. Slow Cook Low and Slow
Cover the slow cooker and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender and the flavors have melded.
7. Thicken the Gravy (Optional)
If you prefer a thicker gravy, whisk 2 tbsp cornstarch with 2 tbsp cold water, stir it into the slow cooker, and cook on HIGH for 15 minutes until bubbly.
8. Serve and Enjoy
Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley if desired.
Delicious Variations
Cheesy Beef & Potato Casserole
Stir in 1 cup (113g) shredded cheddar cheese during the last 15 minutes of cooking until melted and bubbly.
Spicy Southwest Twist
Add 1 diced jalapeño, 1 tsp cumin, and 1/2 tsp chili powder for a kick.
Vegetable Loaded
Add 2 cups (about 240g) frozen mixed vegetables (peas, carrots, corn) during the last 30 minutes of cooking.
How to Store Crockpot Recipes With Ground Beef And Potatoes
Refrigerator
Store leftovers 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 a skillet over medium heat (325°F/160°C) or in the microwave in 1-minute intervals, stirring occasionally, until heated through.
Frequently Asked Questions
Q: Can I use ground turkey instead of ground beef?
Yes, you can substitute ground turkey or chicken. Use 93/7 lean turkey to avoid excess grease, and add 1 tbsp olive oil when browning to prevent dryness.
Q: How do I prevent the potatoes from turning mushy?
Use waxy potatoes like Yukon Gold or red potatoes, cut them into large chunks, and don't overcook. Check for doneness at the minimum time.
Q: Can I cook this on high instead of low?
Yes, you can cook on HIGH for 3-4 hours instead of LOW for 5-6 hours. The result will be similar, but low and slow yields the most tender meat and potatoes.
Q: Can I add other vegetables?
Absolutely! Carrots, celery, and green beans are great additions. Add them with the potatoes at the start, or add quick-cooking vegetables like peas in the last 30 minutes.
Q: What can I use instead of Worcestershire sauce?
You can use soy sauce, coconut aminos, or a splash of balsamic vinegar mixed with a little sugar to mimic the savory-sweet flavor.
If you try this Crockpot Recipes With Ground Beef And Potatoes, let me know in the comments below! I love hearing how it turns out for you.
Crockpot Recipes With Ground Beef And Potatoes
Tender ground beef and potatoes simmered in a savory tomato gravy for a hearty, hands-off slow cooker dinner the whole family will love.
🧂 Ingredients
- 2 lbs (900g) ground beef (80/20)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 lbs (900g) russet potatoes, peeled and cut into 1-inch chunks
- 1 can (14.5 oz / 411g) diced tomatoes, undrained
- 1 can (8 oz / 227g) tomato sauce
- 1 cup (240ml) beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
📋 Instructions
- 1Brown the Beef — In a large skillet over medium-high heat (350°F/175°C), cook the ground beef with the onion and garlic until the beef is no longer pink and the onions are translucent, about 7-8 minutes. Drain any excess fat.
- 2Season the Meat — Stir in the smoked paprika, thyme, salt, and pepper. Cook for 1 minute until fragrant, then remove from heat.
- 3Layer the Potatoes — Place the potato chunks in the bottom of a 6-quart slow cooker. This ensures they cook evenly and soak up the flavors.
- 4Add the Beef Mixture — Spoon the cooked beef mixture over the potatoes, spreading it evenly.
- 5Pour in the Sauce — In a medium bowl, combine the diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Pour this over the beef and potatoes.
- 6Slow Cook Low and Slow — Cover the slow cooker and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender and the flavors have melded.
- 7Thicken the Gravy (Optional) — If you prefer a thicker gravy, whisk 2 tbsp cornstarch with 2 tbsp cold water, stir it into the slow cooker, and cook on HIGH for 15 minutes until bubbly.
- 8Serve and Enjoy — Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley if desired.
