This Ground Beef Crockpot Recipe Turns “What’s for Dinner?” Into “How Is It This Good?”

You’re busy, hungry, and honestly not in the mood to babysit a skillet. Good. This ground beef crockpot recipe is your secret weapon: big flavor, tiny effort, maximum payoff.

It’s the set-it-and-forget-it dinner that tastes like you actually tried. Throw it in the slow cooker, handle your life, and come back to a hearty, saucy, beefy masterpiece that crushes takeout. If you can use a spoon, you can win dinner tonight.

Why You’ll Love This Recipe

• Effortless and forgiving: Brown the beef, dump the rest, and let the crockpot do the work.It’s hard to mess up, even if you “measure with your heart.”
• All-purpose flavor base: Works as chili, sloppy joes, taco filling, or served over rice or noodles. One pot, infinite angles.
• Meal prep gold: Makes a big batch, reheats like a champ, and tastes even better the next day. Your future self says thanks.
• Affordable, cozy, crowd-pleasing: Pantry staples transform into something rich, saucy, and deeply satisfying.

Ingredients

• 2 pounds ground beef (80/20 or 85/15)
• 1 large yellow onion, diced
• 1 red bell pepper, diced (optional but great)
• 3 cloves garlic, minced
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 cup beef broth (low sodium preferred)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon brown sugar or maple syrup (balances acidity)
• 1 bay leaf
• Optional add-ins: 1 can black beans (drained), 1 cup corn kernels, 1–2 diced jalapeños
• To serve: cooked rice, buns, pasta, or tortillas; shredded cheddar; sour cream; green onions; cilantro

Step-by-Step Instructions

1. Brown the beef: Heat a large skillet over medium-high.Add ground beef and break it up. Cook until mostly browned with a few pink bits left, about 5–7 minutes. Drain excess fat if needed.
2. Sweat aromatics: Add diced onion and bell pepper to the skillet.Cook 3–4 minutes until softened. Stir in garlic for 30 seconds until fragrant. Pretend you’re on a cooking show, it helps.
3. Load the crockpot: Transfer the beef mixture to the slow cooker.Add tomato sauce, diced tomatoes, tomato paste, beef broth, Worcestershire, chili powder, cumin, smoked paprika, oregano, salt, pepper, brown sugar, and bay leaf. Stir well.
4. Choose your heat: Cook on LOW for 6–8 hours or HIGH for 3–4 hours. Low is richer and more melded; high is still great if you’re on a timeline.
5. Adjust and finish: Remove the bay leaf.If using beans, corn, or jalapeños, stir them in for the last 30 minutes so they stay intact. Taste and adjust salt, pepper, or a splash of broth if too thick.
6. Serve your way: Ladle over rice, pile on toasted buns for sloppy joes, spoon into taco shells, or swirl through pasta. Top with cheese, sour cream, and green onions like you meant to be extra.

How to Store

• Fridge: Cool completely, then store in airtight containers for up to 4 days.It thickens and tastes even better on Day 2.
• Freezer: Portion into freezer-safe bags or containers, press flat, and freeze up to 3 months. Label it (Future You has amnesia, trust me).
• Reheat: Stovetop over medium with a splash of broth or water, or microwave in 60–90 second bursts, stirring between. Avoid boiling to keep texture intact.

Nutritional Perks

• Protein-packed: Ground beef delivers complete protein for muscle repair and satiety.Pair with beans for extra fiber and a budget boost.
• Micronutrients: Beef brings iron, zinc, and B vitamins; tomatoes add lycopene; peppers and onions contribute vitamin C and antioxidants. Your body approves.
• Balanced macros (customizable): Control fat by choosing 90/10 beef or keep 80/20 for flavor. Serve over cauliflower rice for lower carbs or with pasta for more energy.

Avoid These Mistakes

• Skipping the browning step: I get it, dishes are annoying, but browning builds flavor and prevents a “boiled beef” vibe.It’s worth the extra 7 minutes.
• Too much liquid: Crockpots don’t evaporate like stovetops. If you double the recipe, don’t double the broth. Add more at the end if needed.
• Forgetting salt at the end: Slow cooking flattens flavors.Always taste and finish with salt, pepper, or a splash of Worcestershire for pop.
• Overcooking add-ins: Beans and corn go in late. Unless you like bean paste. Which… bold choice.
• Using only lean beef without fat adjustment: If you use 93/7 or leaner, add a tablespoon of olive oil or a bit more broth to keep it from drying out.

Alternatives

• Tex-Mex spin: Add 1 teaspoon coriander, 1 teaspoon chipotle powder, and finish with lime juice and cilantro.Serve in tortillas with avocado.
• Italian-style: Swap chili powder for 1 tablespoon Italian seasoning, use crushed tomatoes, add a splash of balsamic, and serve over rigatoni with Parmesan.
• Smoky BBQ sloppy joes: Add 1/2 cup BBQ sauce and 1 teaspoon mustard. Serve on brioche buns with pickles. High-five yourself.
• Lighter turkey version: Use ground turkey, chicken broth, and add 1 tablespoon olive oil.Increase spices slightly to compensate.
• Veggie-forward: Add diced zucchini, mushrooms, and carrots. For fully meatless, swap in plant-based crumbles and reduce cook time by 1–2 hours.

FAQ

Do I have to brown the beef first?

No, but you should. Browning adds caramelization and better texture.

If you skip it, expect a softer, less savory result. Still edible, just less “wow.”

Can I make this spicier?

Absolutely. Add jalapeños, chipotle in adobo, extra chili powder, or a pinch of cayenne.

Start small; you can always add more heat later.

What size slow cooker should I use?

A 5–6 quart crockpot is ideal for this batch. If yours is smaller, halve the recipe or expect a tight squeeze and longer cook time.

How do I thicken it if it’s too soupy?

Remove the lid for the last 30 minutes on high, or stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons water. Tomato paste also thickens nicely.

Can I cook it overnight?

Yes, on low for 6–8 hours.

In the morning, cool and refrigerate, then reheat for dinner. It actually tastes better after resting—like magic, but science.

Is this gluten-free?

It can be. Use gluten-free Worcestershire and pair with rice, potatoes, or gluten-free pasta or buns.

Always check labels, FYI.

Can I double the recipe?

Yes, if your slow cooker is 7 quarts or larger. Don’t double the broth—add 1.5x liquid and adjust at the end.

What’s the best way to serve it for kids?

Go mild on spices, skip jalapeños, and serve on slider buns with cheddar. Kids love the sloppy joe angle—less negotiation, more eating.

My Take

This ground beef crockpot recipe is the dinner equivalent of compound interest: tiny upfront effort, big long-term returns.

It’s flexible, affordable, and ridiculously reliable. IMO, the Worcestershire-tomato paste combo makes it taste like it simmered for hours on the stove—because, well, it did, just without you hovering. Keep it classic, or pivot it into tacos, pasta, or sloppy joes.

Either way, it’s the easiest win you’ll cook all week.

Ground Beef Crockpot Recipe

A comforting, slow-cooked ground beef recipe that transforms pantry staples into a deeply flavorful, hearty dish. Perfect for busy weeknights or meal prep, it’s flexible enough to serve as chili, tacos, sloppy joes, or pasta topping.

Print Recipe Pin Recipe

Course: Main Course

Cuisine: American

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds ground beef (80/20 or 85/15)
• 1 large yellow onion, diced
• 1 red bell pepper, diced (optional)
• 3 cloves garlic, minced
• 15 oz tomato sauce
• 14.5 oz diced tomatoes, undrained
• 2 tbsp tomato paste
• 1 cup beef broth (low sodium preferred)
• 2 tbsp Worcestershire sauce
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp kosher salt (plus more to taste)
• 0.5 tsp black pepper
• 1 tsp brown sugar or maple syrup
• 1 bay leaf
• 1 can black beans, drained (optional)
• 1 cup corn kernels (optional)
• 1–2 diced jalapeños (optional)

Equipment

• large skillet
• Slow cooker (5–6 quarts)
• wooden spoon or spatula
• Knife and cutting board

Method

 

1. Heat a large skillet over medium-high. Add ground beef and break it up. Cook until mostly browned with a few pink bits left, about 5–7 minutes. Drain excess fat if needed.
2. Add diced onion and bell pepper to the skillet. Cook 3–4 minutes until softened. Stir in garlic for 30 seconds until fragrant.
3. Transfer the beef mixture to the slow cooker. Add tomato sauce, diced tomatoes, tomato paste, beef broth, Worcestershire sauce, chili powder, cumin, smoked paprika, oregano, salt, pepper, brown sugar, and bay leaf. Stir well.
4. Cook on LOW for 6–8 hours or HIGH for 3–4 hours depending on your timeline.
5. Remove bay leaf. If using beans, corn, or jalapeños, stir them in during the last 30 minutes. Taste and adjust salt, pepper, or add broth if needed.
6. Serve over rice, buns, pasta, or tortillas. Top with cheese, sour cream, green onions, or cilantro.

Notes

For extra spice, stir in jalapeños or chipotle. Want a sweeter finish? Try more brown sugar or maple syrup. Leftovers freeze beautifully and taste even better the next day.

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