Easy Crockpot Ground Beef and Potatoes – Hearty Dinner

There are some dinners that just feel like a warm hug in a bowl, and this crockpot ground beef and potatoes is exactly that. It's the kind of meal I throw together on busy weekdays when I know I won't have time to stand over the stove—everything goes into the slow cooker in the morning, and by dinnertime, the whole house smells amazing.

This recipe came about on a particularly hectic Tuesday when I had a pound of ground beef and a bag of potatoes staring at me from the counter. I wanted something that would satisfy my family's hunger without a lot of fuss, and this hearty, saucy dish was born. It's become a regular in our dinner rotation, and I think it'll become one in yours too.

The best part? You don't need any fancy ingredients—just pantry staples and a little patience. The slow cooker does all the work, turning simple ingredients into a rich, savory meal that everyone will love.

About the Ingredients

1 lb (450g) ground beef

I use 85% lean for a good balance of flavor and moisture. You can substitute ground turkey or chicken, but add a tablespoon of olive oil to keep it from drying out.

1 medium onion, diced

Yellow or sweet onion works best. If you're short on time, use 1/2 cup frozen diced onion straight from the freezer.

3 cloves garlic, minced

Fresh garlic adds a punch of flavor. In a pinch, 1 teaspoon garlic powder will do.

2 lbs (about 900g) russet potatoes, peeled and cut into 1-inch cubes

Russets hold up well during long cooking. Yukon Golds are also great—no need to peel them if you prefer.

1 can (14.5 oz/410g) diced tomatoes, undrained

Fire-roasted diced tomatoes add a smoky depth. If you only have crushed, that works too—just reduce the beef broth slightly.

1 cup (240ml) beef broth

Low-sodium is best so you can control the salt. You can also use chicken broth or water with a teaspoon of bouillon.

2 tablespoons tomato paste

This thickens the sauce and adds richness. If you don't have it, skip it and add an extra 1/4 cup broth.

1 teaspoon dried oregano

Feel free to swap in Italian seasoning or thyme. Fresh herbs are okay, but add them in the last hour.

1 teaspoon smoked paprika

Smoked paprika gives a subtle smokiness. Regular paprika works, or add a pinch of cayenne for heat.

1/2 teaspoon salt, plus more to taste

Adjust based on your broth and tomatoes. I like to start with less and add more at the end.

1/4 teaspoon black pepper

Freshly ground is best, but pre-ground is fine.

2 tablespoons chopped fresh parsley, for garnish (optional)

A pop of color and freshness. Skip if you don't have it.

Tips & Tricks

Don't skip browning the beef

It adds a deep, savory flavor that you just can't get from dumping raw meat into the slow cooker.

• Cut potatoes into uniform 1-inch cubes so they cook evenly and don't turn to mush.
• If you have time, sauté the onions and garlic with the beef for extra flavor—it takes just a few minutes and makes a big difference.

Step-by-Step Instructions

1. Brown the beef

In a large skillet over medium-high heat (375°F/190°C), cook the ground beef with the onion and garlic until the beef is no longer pink and the onion is translucent, about 5-7 minutes. Drain any excess fat.

2. Prep the potatoes

While the beef cooks, peel and cut the potatoes into 1-inch cubes. Place them in the bottom of the slow cooker—this helps them cook evenly and soak up all the flavor.

3. Combine ingredients

Add the browned beef mixture on top of the potatoes. Pour in the diced tomatoes, beef broth, tomato paste, oregano, smoked paprika, salt, and pepper. Stir gently to combine, making sure the tomato paste dissolves.

4. Set and cook

Cover the crockpot and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender and the flavors have melded.

5. Check for doneness

Pierce a potato cube with a fork—it should slide in easily with no resistance. The sauce should be bubbly and slightly thickened.

6. Adjust seasoning

Taste and add more salt and pepper if needed. If you like a little heat, stir in a pinch of red pepper flakes.

7. Serve and garnish

Spoon into bowls and sprinkle with fresh parsley if using. Serve hot with crusty bread or a simple green salad.

Delicious Variations

Cheesy Twist

Stir in 1 cup shredded cheddar cheese during the last 15 minutes of cooking for a gooey, melty finish.

Veggie Boost

Add 1 cup frozen peas and carrots in the last 30 minutes for extra color and nutrients.

Spicy Southwestern

Swap the oregano for chili powder, add a drained can of corn, and top with sliced jalapeños.

How to Store Crockpot Ground Beef and Potatoes

Frequently Asked Questions

I hope this crockpot ground beef and potatoes becomes a staple in your kitchen like it is in mine. If you try it, let me know how it turns out in the comments—I'd love to hear about your family's reaction! And if you're looking for more easy slow cooker dinners, be sure to check out my other recipes. Here's to small steps that add up.

Crockpot Ground Beef and Potatoes

This easy crockpot ground beef and potatoes recipe is a hearty, comforting dinner that cooks itself while you tackle your day.

★★★★½ 4.8 (127 ratings)

15 minPrep time360 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 lb (450g) ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 lbs (about 900g) russet potatoes, peeled and cut into 1-inch cubes
• 1 can (14.5 oz/410g) diced tomatoes, undrained
• 1 cup (240ml) beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley, for garnish (optional)

📋 Instructions

1. 1Brown the beef — In a large skillet over medium-high heat (375°F/190°C), cook the ground beef with the onion and garlic until the beef is no longer pink and the onion is translucent, about 5-7 minutes. Drain any excess fat.
2. 2Prep the potatoes — While the beef cooks, peel and cut the potatoes into 1-inch cubes. Place them in the bottom of the slow cooker—this helps them cook evenly and soak up all the flavor.
3. 3Combine ingredients — Add the browned beef mixture on top of the potatoes. Pour in the diced tomatoes, beef broth, tomato paste, oregano, smoked paprika, salt, and pepper. Stir gently to combine, making sure the tomato paste dissolves.
4. 4Set and cook — Cover the crockpot and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender and the flavors have melded.
5. 5Check for doneness — Pierce a potato cube with a fork—it should slide in easily with no resistance. The sauce should be bubbly and slightly thickened.
6. 6Adjust seasoning — Taste and add more salt and pepper if needed. If you like a little heat, stir in a pinch of red pepper flakes.
7. 7Serve and garnish — Spoon into bowls and sprinkle with fresh parsley if using. Serve hot with crusty bread or a simple green salad.

👨‍🍳 Chef's Note: For the most flavorful results, don't skip browning the beef—it's a small step that makes a big difference in depth of flavor.

Servings: 6

Cuisine: American

Course: Dinner

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat