Learn how to make delicious ground beef in crockpot recipes. Easy recipe with step-by-step instructions.
Author:Jenny
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Cooking
Cuisine:International
Ingredients
Scale
1.5 pounds lean ground beef (85% lean works well)
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (15 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup beef broth (or substitute with vegetable broth for lighter flavor)
1 cup frozen mixed vegetables (carrots, peas, corn)
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon salt, or to taste
1 tablespoon olive oil (optional, for browning)
Fresh parsley for garnish (optional)
Instructions
Start by warming a large skillet over medium heat. Add the olive oil if you’re using it, then toss in the ground beef. Brown the beef until it’s no longer pink, breaking it apart with a wooden spoon. This step adds a depth of flavor that Mama Lu always swore by, though you can skip it if you’re short on time.
Add the chopped onion and minced garlic to the skillet. Cook for about 3-4 minutes until the onions are translucent and fragrant, stirring occasionally.
Transfer the browned beef, onions, and garlic into your crockpot. Pour in the diced tomatoes with their juice, tomato sauce, and beef broth. Stir in the frozen mixed vegetables, Worcestershire sauce, oregano, smoked paprika, salt, and black pepper.
Give everything a good stir to combine, then cover the crockpot with its lid. Set it to cook on low for 6 to 8 hours. The longer it simmers, the more the flavors deepen—just like those slow-cooked Sunday pot roasts Mama Lu used to make.
Before serving, taste and adjust seasoning if needed. If you like a thicker sauce, you can remove the lid during the last 30 minutes to let some of the liquid evaporate.
Garnish with fresh parsley if you have it on hand, and serve warm.