17 Delicious Ground Beef Crock Pot Recipes Easy

Ground beef is the unsung hero of quick, comforting meals, and we’ve rounded up 17 delicious Crock Pot recipes that prove just how versatile it can be. From hearty chili to savory meatballs, these easy-to-make dishes are perfect for busy weeknights or lazy weekends. Get ready to transform your dinner routine with minimal effort and maximum flavor—let’s dive into these mouthwatering recipes!

Slow Cooker Beef and Bean Chili

Nothing warms the soul quite like a hearty bowl of chili, especially when it’s been simmering to perfection in a slow cooker. Our Slow Cooker Beef and Bean Chili is a harmonious blend of robust flavors and tender textures, designed to delight the senses and bring comfort to any table.

Ingredients

• 1.5 lbs of grass-fed ground beef, rich and lean
• 1 large yellow onion, finely diced for sweetness
• 3 cloves of garlic, minced to release their aromatic essence
• 2 cans (15 oz each) of fire-roasted diced tomatoes, for a smoky depth
• 1 can (15 oz) of kidney beans, drained and rinsed for a firm texture
• 1 can (15 oz) of black beans, drained and rinsed for a creamy contrast
• 2 tbsp of chili powder, for a warm, spicy kick
• 1 tsp of ground cumin, to add earthy notes
• 1 tsp of smoked paprika, for a subtle, smoky undertone
• 1 cup of beef broth, to enrich the sauce
• Salt, to season

Instructions

1. In a large skillet over medium-high heat, brown the ground beef until no pink remains, about 5-7 minutes, breaking it apart with a spoon for even cooking.
2. Transfer the browned beef to the slow cooker, leaving the fat in the skillet to sauté the onions and garlic, enhancing their flavors.
3. Add the diced onions to the skillet, cooking until translucent, about 3 minutes, then stir in the minced garlic for the last 30 seconds to avoid burning.
4. Combine the sautéed onions and garlic with the beef in the slow cooker, along with the diced tomatoes, kidney beans, black beans, chili powder, cumin, smoked paprika, and beef broth.
5. Stir all ingredients until well mixed, then cover and cook on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to meld beautifully.
6. Season with salt to taste before serving, ensuring the chili is perfectly balanced.

Creating layers of flavor is key to a memorable chili, so take the time to brown the beef and sauté the vegetables properly. For an even richer taste, consider toasting the spices lightly before adding them to the mix. Lastly, resist the urge to stir the chili too often while it’s cooking, as this can break down the beans too much.

Charming in its simplicity yet complex in flavor, this chili boasts a velvety texture with chunks of tender beef and perfectly intact beans. Serve it with a dollop of sour cream and a sprinkle of sharp cheddar cheese for a delightful contrast, or over a bed of fluffy rice to soak up every last drop of the savory sauce.

Crock Pot Beef Stroganoff

Savory and sumptuous, this Crock Pot Beef Stroganoff transforms humble ingredients into a dish of comforting elegance, perfect for both weeknight dinners and special occasions alike.

Ingredients

• 1.5 pounds of tender beef chuck, cut into 1-inch cubes
• 2 tablespoons of rich unsalted butter
• 1 large yellow onion, thinly sliced
• 8 ounces of earthy cremini mushrooms, sliced
• 2 cloves of aromatic garlic, minced
• 1 teaspoon of fragrant dried thyme
• 1 tablespoon of bold Dijon mustard
• 1 cup of robust beef broth
• 1 cup of velvety sour cream
• 2 tablespoons of all-purpose flour
• 12 ounces of wide egg noodles
• Freshly chopped parsley for garnish
• Sea salt and freshly ground black pepper to taste

Instructions

1. Season the beef cubes generously with sea salt and freshly ground black pepper.
2. In a large skillet over medium-high heat, melt the unsalted butter and sear the beef until deeply browned on all sides, about 3-4 minutes per side. Transfer to the Crock Pot.
3. In the same skillet, sauté the thinly sliced yellow onion and cremini mushrooms until softened and golden, about 5 minutes. Add the minced garlic and dried thyme, cooking for an additional minute until fragrant.
4. Stir in the Dijon mustard and beef broth, scraping up any browned bits from the bottom of the skillet. Pour this mixture over the beef in the Crock Pot.
5. Cover and cook on low for 6-7 hours, or until the beef is fork-tender.
6. In a small bowl, whisk together the sour cream and flour until smooth. Stir this into the Crock Pot, then cover and cook on high for an additional 15 minutes, or until the sauce has thickened.
7. Meanwhile, cook the wide egg noodles according to package instructions until al dente. Drain and set aside.
8. Serve the stroganoff over the cooked egg noodles, garnished with freshly chopped parsley.

Delightfully creamy with a depth of flavor from the slow-cooked beef and mushrooms, this stroganoff pairs beautifully with a crisp green salad or steamed vegetables for a complete meal.

Easy Slow Cooker Meatballs

Just imagine coming home to the comforting aroma of tender, juicy meatballs simmering in a rich, herb-infused tomato sauce, all prepared with minimal effort thanks to your trusty slow cooker.

Ingredients

• 1 lb ground beef (preferably 80/20 for optimal juiciness)
• 1/2 cup freshly grated Parmesan cheese (for a nutty, salty depth)
• 1/4 cup finely chopped fresh parsley (for a bright, herbal note)
• 1 large farm-fresh egg (to bind the meatballs)
• 2 cloves garlic, minced (for a pungent kick)
• 1 tsp sea salt (to enhance flavors)
• 1/2 tsp finely ground black pepper (for a subtle heat)
• 24 oz jar of high-quality marinara sauce (for a smooth, tangy base)
• 1 tbsp rich extra virgin olive oil (for sautéing)

Instructions

1. In a large mixing bowl, gently combine the ground beef, Parmesan cheese, parsley, egg, minced garlic, sea salt, and black pepper until just mixed. Overworking the meat can lead to tough meatballs.
2. Shape the mixture into 1.5-inch meatballs, ensuring they are compact enough to hold their shape but not too dense. This recipe should yield about 20 meatballs.
3. Heat the extra virgin olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, about 2 minutes per side, to develop a flavorful crust. Avoid overcrowding the skillet to ensure even browning.
4. Transfer the browned meatballs to the slow cooker and pour the marinara sauce over them, ensuring they are fully submerged for even cooking.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the meatballs are cooked through and tender. The slow cooking allows the flavors to meld beautifully.
6. For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.

Zesty and succulent, these slow cooker meatballs boast a melt-in-your-mouth texture, with the marinara sauce lending a velvety richness. Serve them over a bed of al dente spaghetti or nestled in a crusty sub roll for a hearty meatball sandwich.

Hearty Beef and Potato Stew

Zesty aromas fill the kitchen as this Hearty Beef and Potato Stew simmers to perfection, a comforting embrace of tender beef and rustic potatoes in a richly flavored broth that promises to warm the soul on any chilly evening.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 3 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups beef stock, preferably homemade
• 1 cup full-bodied red wine
• 2 lbs Yukon Gold potatoes, peeled and cubed
• 3 carrots, sliced into 1/2-inch rounds
• 2 celery stalks, diced
• 2 tbsp tomato paste
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 bay leaves
• 1 tbsp fresh thyme leaves

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 3-4 minutes per side. Tip: Avoid overcrowding the pot to ensure a proper sear.
3. Remove the beef and set aside. In the same pot, add the onion, garlic, carrots, and celery, sautéing until softened, about 5 minutes.
4. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
5. Return the beef to the pot along with any accumulated juices. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
6. Add the beef stock, potatoes, black pepper, salt, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the beef is fork-tender. Tip: Stir occasionally to prevent sticking.
7. After 1.5 hours, remove the lid and simmer for an additional 30 minutes to slightly thicken the stew. Tip: The stew is ready when the potatoes are tender and the broth has a velvety consistency.
8. Discard the bay leaves before serving.

The stew boasts a luxurious texture, with melt-in-your-mouth beef and velvety potatoes enveloped in a deeply savory broth. Serve it in rustic bowls with a sprinkle of fresh thyme and a side of crusty bread for dipping.

Slow Cooker Beef Barbacoa

Yearning for a dish that marries convenience with gourmet flavors? Slow Cooker Beef Barbacoa transforms humble ingredients into a tender, flavorful masterpiece with minimal effort, perfect for both weeknight dinners and festive gatherings.

Ingredients

• 3 lbs chuck roast, trimmed of excess fat and cut into 4 large chunks
• 1/4 cup freshly squeezed lime juice
• 4 cloves garlic, minced
• 2 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tsp ground cloves
• 1/2 cup rich beef broth
• 3 chipotle peppers in adobo sauce, finely chopped
• 2 bay leaves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 large white onion, thinly sliced
• 1/4 cup chopped fresh cilantro

Instructions

1. In a small bowl, whisk together lime juice, minced garlic, cumin, oregano, and cloves to create a marinade.
2. Season the chuck roast chunks evenly with kosher salt and black pepper, then rub the marinade all over the meat.
3. Place the marinated beef into the slow cooker, adding beef broth, chipotle peppers, and bay leaves around the meat.
4. Scatter the thinly sliced onion over the top, then cover and cook on low for 8 hours or until the beef is fork-tender.
5. Once cooked, remove the bay leaves and shred the beef directly in the slow cooker using two forks, mixing it with the cooking juices.
6. Stir in the chopped cilantro just before serving for a fresh, vibrant finish.

Succulent and richly spiced, this beef barbacoa boasts a melt-in-your-mouth texture and a deep, smoky flavor. Serve it tucked into warm corn tortillas with a sprinkle of diced onions and a drizzle of crema for an unforgettable taco night.

Crock Pot Beef and Broccoli

Lusciously tender and bursting with flavor, this Crock Pot Beef and Broccoli transforms simple ingredients into a dish that’s both comforting and sophisticated. Perfect for busy weeknights, it melds the savory depth of beef with the fresh, crisp texture of broccoli, all enveloped in a rich, velvety sauce.

Ingredients

• 1.5 pounds of well-marbled beef chuck, sliced into thin strips
• 1 cup of robust beef broth
• 1/2 cup of premium soy sauce
• 1/3 cup of dark brown sugar, packed
• 1 tablespoon of toasted sesame oil
• 4 cloves of garlic, minced to a fine paste
• 1 teaspoon of freshly grated ginger
• 2 tablespoons of cornstarch
• 4 cups of fresh broccoli florets, cut into bite-sized pieces
• 2 tablespoons of cold water

Instructions

1. In a large mixing bowl, whisk together the beef broth, soy sauce, dark brown sugar, toasted sesame oil, minced garlic, and grated ginger until the sugar is fully dissolved.
2. Add the beef strips to the bowl, ensuring each piece is well-coated with the marinade. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
3. Transfer the marinated beef and its liquid into the Crock Pot. Cover and cook on LOW for 6 hours, or until the beef is fork-tender.
4. In a small bowl, dissolve the cornstarch in cold water to create a slurry. Stir this into the Crock Pot to thicken the sauce, then add the broccoli florets.
5. Cover and cook on HIGH for an additional 30 minutes, or until the broccoli is tender yet vibrant green.
6. For an extra glossy finish, let the dish sit uncovered for 5 minutes before serving to allow the sauce to thicken slightly.

Best enjoyed over a bed of steaming jasmine rice, the beef is melt-in-your-mouth tender, while the broccoli adds a delightful crunch. The sauce, a perfect balance of sweet and savory, clings beautifully to every bite, making this dish a surefire crowd-pleaser.

Simple Slow Cooker Beef Tacos

Brimming with flavor and effortlessly tender, these Simple Slow Cooker Beef Tacos transform humble ingredients into a meal that’s both comforting and sophisticated. Perfect for busy weeknights or leisurely weekends, the slow cooker does the heavy lifting, infusing the beef with a depth of flavor that’s simply irresistible.

Ingredients

• 2 lbs chuck roast, trimmed of excess fat and cut into 1-inch cubes
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1 cup beef broth, rich and savory
• 1/4 cup fresh lime juice, bright and zesty
• 8 small corn tortillas, warm and pliable
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1/2 cup red onion, finely diced
• 1 avocado, sliced into creamy wedges

Instructions

1. In a medium bowl, combine the chuck roast cubes with smoked paprika, ground cumin, garlic powder, onion powder, and cayenne pepper, ensuring each piece is evenly coated with the spice mixture.
2. Transfer the seasoned beef to the slow cooker, pouring the beef broth and fresh lime juice over the top to deglaze the bowl and add moisture.
3. Cover and cook on low for 8 hours, or until the beef is fork-tender and easily shreds apart. Tip: Resist the urge to lift the lid during cooking to maintain a consistent temperature.
4. Once cooked, use two forks to shred the beef directly in the slow cooker, allowing it to soak up the flavorful juices. Tip: For extra flavor, let the shredded beef sit in the juices for an additional 10 minutes before serving.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they’re soft and pliable. Tip: Keep them wrapped in a clean kitchen towel to stay warm until serving.
6. Assemble the tacos by spooning the shredded beef onto the warm tortillas, then topping with fresh cilantro, diced red onion, and creamy avocado slices.

Delightfully tender and packed with a smoky, spicy kick, these beef tacos are a testament to the magic of slow cooking. Serve them with a side of charred corn and a cold, crisp beer for a meal that’s as vibrant as it is satisfying.

Hearty Beef and Barley Soup

On a brisk evening, nothing comforts the soul quite like a bowl of Hearty Beef and Barley Soup, a timeless classic that marries tender chunks of beef with the earthy wholesomeness of barley, all swimming in a deeply flavorful broth.

Ingredients

• 1.5 lbs of well-marbled chuck roast, cut into 1-inch cubes
• 2 tbsp of rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 carrots, peeled and sliced into 1/4-inch rounds
• 2 celery stalks, diced
• 3 cloves of garlic, minced
• 1 cup of pearl barley, rinsed
• 6 cups of beef stock, preferably homemade
• 2 bay leaves
• 1 tsp of finely ground black pepper
• 1 tsp of sea salt
• 1 tbsp of fresh thyme leaves

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 4 minutes per batch. Tip: Do not overcrowd the pot to ensure a proper sear.
3. Transfer the browned beef to a plate and set aside.
4. In the same pot, add the onion, carrots, and celery, sautéing until the vegetables are softened and the onions are translucent, about 5 minutes.
5. Stir in the garlic and cook until fragrant, about 30 seconds.
6. Return the beef to the pot along with any accumulated juices.
7. Add the barley, beef stock, bay leaves, black pepper, and salt, stirring to combine.
8. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour and 15 minutes, or until the beef and barley are tender. Tip: Stir occasionally to prevent the barley from sticking to the bottom of the pot.
9. Remove the bay leaves and stir in the fresh thyme leaves. Tip: For an extra layer of flavor, let the soup rest for 10 minutes before serving.

Velvety in texture with a robust depth of flavor, this soup is a testament to the beauty of simple ingredients coming together. Serve it with a crusty loaf of bread for dipping, or garnish with a sprinkle of fresh parsley for a pop of color and freshness.

Slow Cooker Beef Ragu

Unveiling the secrets to a comforting classic, this Slow Cooker Beef Ragu transforms simple ingredients into a deeply flavorful and tender dish, perfect for those evenings when only a hearty meal will do.

Ingredients

• 2 lbs chuck roast, cut into 2-inch cubes
• 1/4 cup rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup robust red wine
• 28 oz can San Marzano tomatoes, crushed by hand
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp finely ground black pepper
• 1/2 cup whole milk

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Season the chuck roast cubes with kosher salt and black pepper, then sear in the skillet until deeply browned on all sides, about 4 minutes per side.
3. Transfer the seared beef to the slow cooker, leaving the skillet on the heat.
4. Add the finely diced yellow onion to the skillet, sautéing until translucent, about 5 minutes.
5. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
6. Deglaze the skillet with the robust red wine, scraping up any browned bits, and simmer for 2 minutes.
7. Pour the wine mixture over the beef in the slow cooker, followed by the hand-crushed San Marzano tomatoes, fresh rosemary, and thyme leaves.
8. Cover and cook on low for 8 hours, until the beef is fork-tender.
9. Stir in the whole milk during the last 30 minutes of cooking to add a subtle creaminess to the ragu.

Falling apart at the slightest touch, the beef melds beautifully with the rich, tomato-based sauce, offering a perfect balance of acidity and depth. Serve this ragu over creamy polenta or al dente pappardelle for a truly unforgettable meal.

Easy Crock Pot Beef Pot Pie

Just imagine coming home to the comforting aroma of a classic beef pot pie, effortlessly prepared in your crock pot, filling your kitchen with warmth and anticipation. This elegant twist on a beloved dish combines tender, slow-cooked beef with a medley of vegetables, all encased in a flaky, golden crust, promising a meal that’s as nourishing as it is delightful.

Ingredients

• 2 lbs of succulent beef chuck, cut into 1-inch cubes
• 1 cup of finely diced, sweet yellow onions
• 1 cup of crisp, chopped carrots
• 1 cup of tender, sliced celery
• 2 cloves of aromatic garlic, minced
• 1/4 cup of rich, unsalted butter
• 1/3 cup of all-purpose flour, sifted
• 2 cups of robust beef broth
• 1 tsp of freshly ground black pepper
• 1 tsp of sea salt
• 1 sheet of buttery, flaky puff pastry, thawed
• 1 large, farm-fresh egg, beaten

Instructions

1. In a large skillet over medium heat, melt the unsalted butter until it’s frothy and golden.
2. Add the beef cubes to the skillet, searing them on all sides until they develop a rich, brown crust, about 3-4 minutes per side.
3. Transfer the seared beef to your crock pot, layering it evenly at the bottom.
4. In the same skillet, sauté the sweet yellow onions, crisp carrots, tender celery, and aromatic garlic until they’re softened and fragrant, about 5 minutes.
5. Sprinkle the sifted all-purpose flour over the vegetables, stirring continuously to coat them evenly and create a roux.
6. Gradually pour in the robust beef broth, stirring constantly to prevent lumps and bring the mixture to a gentle simmer.
7. Season the mixture with freshly ground black pepper and sea salt, then pour it over the beef in the crock pot.
8. Cover and cook on low for 6-8 hours, or until the beef is fork-tender and the sauce has thickened.
9. Preheat your oven to 400°F and roll out the buttery puff pastry to fit the top of your crock pot or a pie dish.
10. Transfer the beef mixture to a pie dish if necessary, then drape the puff pastry over the top, trimming any excess and sealing the edges.
11. Brush the pastry with the beaten egg for a glossy, golden finish, then cut a few slits in the top to allow steam to escape.
12. Bake for 20-25 minutes, or until the pastry is puffed and deeply golden.

Flaky, buttery pastry gives way to a hearty, savory filling, where the beef melts in your mouth and the vegetables add a sweet, earthy balance. Serve this masterpiece with a simple green salad or a glass of full-bodied red wine for an unforgettable dining experience.

Slow Cooker Beef and Mushroom Stew

Nothing warms the soul quite like a hearty stew, and this Slow Cooker Beef and Mushroom Stew is no exception. Nestled between layers of tender beef and earthy mushrooms, each spoonful promises a comforting embrace, perfect for those crisp autumn evenings.

Ingredients

• 2 lbs chuck roast, cut into 1-inch cubes
• 1 lb cremini mushrooms, halved
• 2 cups beef broth, rich and savory
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste, concentrated and deep-flavored
• 1 tbsp Worcestershire sauce, tangy and robust
• 1 tsp dried thyme, aromatic
• 1 tsp smoked paprika, subtly sweet
• 2 tbsp all-purpose flour, for thickening
• 2 tbsp unsalted butter, creamy and rich
• Salt and freshly ground black pepper, to season

Instructions

1. Season the beef cubes generously with salt and pepper.
2. In a large skillet over medium-high heat, melt the butter until frothy. Add the beef in batches, searing each side until deeply browned, about 3-4 minutes per side. Transfer to the slow cooker.
3. In the same skillet, add the onions and garlic, sautéing until translucent and fragrant, about 3 minutes. Stir in the tomato paste and flour, cooking for another minute to remove the raw flour taste.
4. Deglaze the skillet with the beef broth, scraping up any browned bits. Pour this mixture over the beef in the slow cooker.
5. Add the mushrooms, Worcestershire sauce, thyme, and smoked paprika to the slow cooker. Stir to combine.
6. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender.
7. Tip: For an even richer flavor, let the stew sit for 10 minutes after cooking to allow the flavors to meld.
8. Tip: If the stew is too thin, mix a tablespoon of flour with two tablespoons of water and stir it into the stew, cooking for an additional 15 minutes.
9. Tip: Serve with a sprinkle of fresh parsley for a pop of color and freshness.

Rich in flavor and with a velvety texture, this stew pairs beautifully with a crusty loaf of bread or over a bed of creamy mashed potatoes. The mushrooms add an umami depth that makes each bite more satisfying than the last.

Crock Pot Beef Enchilada Casserole

Yearning for a dish that marries convenience with bold flavors? This Crock Pot Beef Enchilada Casserole is a harmonious blend of tender beef, melted cheese, and vibrant spices, all layered to perfection in your slow cooker for an effortless yet impressive meal.

Ingredients

• 1.5 lbs lean ground beef, freshly browned
• 1 cup finely diced yellow onion, crisp and aromatic
• 2 cloves garlic, minced to a fragrant paste
• 1 (15 oz) can fire-roasted diced tomatoes, rich and smoky
• 1 (10 oz) can red enchilada sauce, velvety and spiced
• 1 (4 oz) can diced green chiles, mildly piquant
• 1 tsp ground cumin, warm and earthy
• 1 tsp chili powder, robust and slightly sweet
• 1/2 tsp kosher salt, finely ground
• 6 corn tortillas, soft and pliable
• 2 cups shredded Monterey Jack cheese, creamy and meltable
• 1/4 cup fresh cilantro, chopped for a bright finish

Instructions

1. In a large skillet over medium-high heat, brown the ground beef until no pink remains, about 5 minutes, breaking it into crumbles as it cooks.
2. Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent and fragrant, about 3 minutes.
3. Stir in the fire-roasted tomatoes, enchilada sauce, green chiles, cumin, chili powder, and salt, combining well to let the flavors meld for 2 minutes.
4. Lightly grease the inside of your crock pot to prevent sticking. Layer 2 corn tortillas at the bottom, tearing them as needed to fit.
5. Spread a third of the beef mixture over the tortillas, then sprinkle with a third of the shredded cheese. Repeat the layers twice more, ending with cheese on top.
6. Cover and cook on low for 4 hours, ensuring the cheese is bubbly and the edges are slightly crispy.
7. Garnish with fresh cilantro before serving to add a pop of color and freshness.

Delightfully layered, this casserole emerges with a perfect balance of textures—creamy cheese, tender beef, and soft tortillas. Serve it with a side of cool sour cream or a crisp green salad to complement the rich flavors.

Slow Cooker Beef and Vegetable Soup

Lusciously tender and brimming with rustic charm, this Slow Cooker Beef and Vegetable Soup is a heartwarming melody of flavors, perfect for cozy evenings or nourishing weeknight dinners. Each spoonful promises a harmonious blend of succulent beef and garden-fresh vegetables, slowly simmered to perfection.

Ingredients

• 2 lbs chuck roast, cut into 1-inch cubes
• 3 tbsp rich extra virgin olive oil
• 4 cups robust beef broth
• 1 cup dry red wine, full-bodied
• 3 large carrots, peeled and sliced into 1/2-inch rounds
• 2 celery stalks, finely chopped
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 1 lb baby potatoes, halved
• 1 tsp finely ground black pepper
• 1 tbsp fresh thyme leaves
• 2 bay leaves
• 1 tsp sea salt

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the beef cubes in batches, searing each side for 2-3 minutes until deeply browned. Transfer to the slow cooker.
2. In the same skillet, sauté the onions, carrots, and celery for 5 minutes until softened. Add the garlic and cook for an additional 1 minute, stirring constantly to avoid burning.
3. Deglaze the skillet with the red wine, scraping up any browned bits. Pour the mixture into the slow cooker.
4. Add the beef broth, potatoes, thyme, bay leaves, black pepper, and sea salt to the slow cooker. Stir to combine.
5. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender and the vegetables are soft.
6. Remove the bay leaves before serving. Taste and adjust seasoning if necessary.

The soup emerges with a velvety texture, the beef meltingly tender amidst a chorus of sweet carrots and earthy potatoes. Serve it with a crusty baguette for dipping, or garnish with a sprinkle of fresh parsley for a vibrant finish.

Easy Slow Cooker Beef Curry

On a bustling evening when time is of the essence yet the craving for something deeply flavorful lingers, our Easy Slow Cooker Beef Curry emerges as the perfect solution. This dish, with its tender chunks of beef and aromatic spices, promises a comforting meal that’s both effortless and exotic.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp freshly grated ginger
• 3 cloves garlic, minced
• 1 large yellow onion, finely diced
• 2 tbsp rich extra virgin olive oil
• 2 tbsp finely ground curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 can (14 oz) creamy coconut milk
• 1 cup beef broth, low-sodium
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 tbsp lime juice, freshly squeezed
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add the beef cubes in batches, searing each side for 2-3 minutes until deeply browned, then transfer to the slow cooker.
3. In the same skillet, reduce heat to medium and sauté the onion, garlic, and ginger until fragrant and translucent, about 3 minutes.
4. Stir in the curry powder, turmeric, and cumin, cooking for 1 minute to toast the spices.
5. Pour the coconut milk and beef broth into the skillet, scraping up any browned bits, then transfer everything to the slow cooker.
6. Add the brown sugar, fish sauce, lime juice, sea salt, and black pepper to the slow cooker, stirring to combine.
7. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender.
8. Stir in the fresh cilantro just before serving.

As the curry simmers to perfection, the beef becomes meltingly tender, enveloped in a sauce that’s richly spiced yet beautifully balanced. Serve this aromatic dish over a bed of fluffy jasmine rice or with warm naan bread to soak up every last drop of its golden sauce.

Crock Pot Beef and Rice Casserole

Brimming with comfort and simplicity, this Crock Pot Beef and Rice Casserole is a harmonious blend of tender beef, aromatic spices, and fluffy rice, all melded together in a slow cooker for effortless perfection.

Ingredients

• 1.5 lbs of grass-fed ground beef, rich and lean
• 1 cup of long-grain white rice, perfectly aged for optimal texture
• 2 cups of homemade beef stock, deeply flavorful and rich
• 1 cup of diced yellow onions, sweet and crisp
• 2 cloves of garlic, freshly minced for a pungent kick
• 1 tbsp of Worcestershire sauce, tangy and complex
• 1 tsp of smoked paprika, earthy and warm
• 1/2 tsp of freshly ground black pepper, sharp and aromatic
• 1/2 tsp of sea salt, finely ground for even seasoning
• 1 tbsp of extra virgin olive oil, fruity and smooth

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the diced yellow onions and sauté until translucent and slightly caramelized, approximately 5 minutes, stirring occasionally to prevent burning.
3. Introduce the freshly minced garlic to the skillet, cooking for 1 minute until fragrant, ensuring it doesn’t brown to avoid bitterness.
4. Increase the heat to high and add the grass-fed ground beef, breaking it apart with a wooden spoon. Cook until no pink remains, about 6-8 minutes, for a perfectly seared exterior.
5. Drain any excess fat from the skillet, then stir in the Worcestershire sauce, smoked paprika, freshly ground black pepper, and sea salt, blending the spices evenly throughout the beef.
6. Transfer the beef mixture to the crock pot, adding the long-grain white rice and homemade beef stock. Stir gently to combine, ensuring the rice is submerged in the liquid.
7. Cover and cook on low for 4 hours, or until the rice is tender and has absorbed all the liquid, avoiding the temptation to stir to prevent mushy rice.
8. Once cooked, let the casserole sit uncovered for 10 minutes to allow the flavors to meld and the texture to set perfectly.

Gloriously hearty and satisfying, this casserole boasts a melt-in-your-mouth texture with layers of savory depth. Serve it alongside a crisp green salad or roasted vegetables for a complete meal that’s as nourishing as it is delicious.

Slow Cooker Beef and Lentil Soup

Venturing into the realm of hearty, comforting soups, this slow cooker beef and lentil soup stands as a testament to the beauty of slow-cooked meals, where flavors meld and deepen over hours of gentle simmering.

Ingredients

• 1.5 lbs of well-marbled chuck beef, cut into 1-inch cubes
• 1 cup of dried green lentils, rinsed and picked over
• 2 tbsp of rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves of garlic, minced
• 2 carrots, peeled and diced into 1/2-inch pieces
• 2 celery stalks, diced into 1/2-inch pieces
• 6 cups of robust beef stock
• 1 tsp of finely ground black pepper
• 1 tsp of sea salt
• 1 bay leaf
• 1 tsp of smoked paprika

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the beef cubes to the skillet, searing on all sides until a deep brown crust forms, approximately 4 minutes per side. Transfer the beef to the slow cooker.
3. In the same skillet, reduce the heat to medium and sauté the onion, garlic, carrots, and celery until the onion is translucent and the vegetables begin to soften, about 5 minutes. Transfer to the slow cooker.
4. Add the rinsed lentils, beef stock, black pepper, sea salt, bay leaf, and smoked paprika to the slow cooker, stirring to combine all ingredients.
5. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender and the lentils are fully cooked.
6. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

Best enjoyed on a chilly evening, this soup boasts a velvety texture with chunks of tender beef and perfectly cooked lentils. For an extra touch of elegance, garnish with a drizzle of olive oil and a sprinkle of fresh parsley before serving.

Easy Crock Pot Beef and Pasta

Whisking together the comfort of home-cooked meals with the convenience of modern cooking, this Easy Crock Pot Beef and Pasta dish is a testament to the magic of slow cooking. Succulent beef melds with tender pasta in a rich, savory sauce, creating a meal that’s as nourishing as it is delightful.

Ingredients

• 1.5 lbs of well-marbled chuck roast, cut into 1-inch cubes
• 2 cups of robust beef broth
• 1 cup of finely diced yellow onion
• 3 cloves of garlic, minced to aromatic perfection
• 1 tbsp of Worcestershire sauce for a depth of flavor
• 1 tsp of smoked paprika for a subtle warmth
• 1/2 tsp of freshly ground black pepper
• 8 oz of uncooked elbow pasta
• 1/4 cup of heavy cream for luxurious richness
• 1/2 cup of freshly grated Parmesan cheese
• 2 tbsp of chopped fresh parsley for a bright finish

Instructions

1. Place the cubed chuck roast into the crock pot, ensuring even distribution.
2. Pour the beef broth over the meat, followed by the diced onion and minced garlic.
3. Add the Worcestershire sauce, smoked paprika, and black pepper, stirring gently to combine.
4. Cover and cook on low for 7 hours, or until the beef is fork-tender.
5. Tip: For enhanced flavor, brown the beef cubes in a skillet before adding to the crock pot.
6. Stir in the uncooked elbow pasta, ensuring it’s fully submerged in the liquid.
7. Cover and cook on high for an additional 30 minutes, or until the pasta is al dente.
8. Tip: Check the pasta at 20 minutes to prevent overcooking.
9. Stir in the heavy cream and Parmesan cheese until the sauce is creamy and homogeneous.
10. Tip: For a thicker sauce, let the dish stand uncovered for 5 minutes before serving.
11. Garnish with chopped fresh parsley before serving.

The finished dish boasts a harmonious blend of textures, from the melt-in-your-mouth beef to the perfectly cooked pasta, all enveloped in a velvety sauce. Serve it in shallow bowls with a side of crusty bread to soak up every last drop of the savory sauce.

Conclusion

Hungry for easy, hearty meals? This roundup of 17 delicious ground beef Crock Pot recipes is your ticket to stress-free dinners packed with flavor. Whether you’re craving classic comfort food or something new, there’s a recipe here for everyone. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!

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