Slow Cooker Beef and Potatoes

overhead shot of a slow cooker full of beef and potatoes with a large wooden spoon

Your taste buds will be amazed when you find out how easy it is to make this slow cooker beef and potatoes recipe loaded with savory beef, potatoes and gooey cheese.

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Table of Contents

Slow Cooker Beef and Potatoes Ingredients
Substitutions And Additions
How to Make This Slow Cooker Beef and Potatoes Recipe
How To Serve
Storage
Frequently Asked Questions
More Recipes You’ll Love
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Come home to the aromas of this slow cooker beef and potatoes cooking away in your kitchen. Layers of beef, potatoes, and melted cheese create a mouthwatering and hearty meal that you won’t be able to get enough of.

We were asked by Carusele to participate in the #LaurasLean campaign, sponsored by Laura’s Lean. Although we have been compensated, all opinions are my own.

Try our Frito pie and Salisbury steak recipes as well – they’re both great options for easy dinners.

Slow Cooker Beef and Potatoes Ingredients

slow cooker beef and potatoes raw ingredients that are labeled

You’ll need:

1 tablespoon olive oil
1½ pounds Laura’s Lean Ground Beef
1 cup diced yellow onion
1 cup unsalted beef broth
1 envelope (from a 2.6-ounce box) golden onion soup mix (I used Lipton brand)
1 (10.5-ounce) can cream of mushroom soup
1 teaspoon salt
½ teaspoon black pepper
5 pounds golden potatoes, sliced ⅛ to ¼-inch thick
16-ounce block Colby jack cheese, shredded

PRO TIP:

Make sure that you use unsalted broth for this recipe. You can substitute chicken or vegetable broth for the beef. If you do not use an unsalted broth, you may want to cut back on the amount of salt you add to your recipe.

Substitutions And Additions

POTATOES: You can substitute white or russet potatoes for the golden potatoes in this simple recipe. You can use a mandolin or food processor with a slicing attachment to prepare the potatoes quicker. If you use the substitutions, I suggest you peel the potatoes first as their skin is much thicker than the golden potatoes.

CHEESE: You can substitute sharp cheddar cheese for the Colby jack in this slow cooker ground beef and potatoes recipe. You can even do a mix of the two kinds of cheese. Another great option to add would be pepper jack cheese to your cheese blend. The options are very customizable to your cheese preferences.

Why We Love Laura’s Lean

Laura’s Lean Ground Beef is a delicious way to make this recipe extra yummy!

Each 4-ounce serving contains less than 10g of fat, 4.5g or less of saturated fat, and less than 95mg of cholesterol per 100g serving. It’s certified through the American Heart Association heart check program and meets USDA standards for Extra Lean.

Choosing Laura’s Lean Ground Beef is a simple way to balance taste and nutrition for your family with their premium, better-for-you, 92% ground beef, 96% ground beef, and 92% beef patties available at retail stores nationwide.

How to Make This Slow Cooker Beef and Potatoes Recipe

STEP ONE: In a medium skillet on medium-high heat, add the olive oil and Laura’s Lean Ground Beef and diced onions. Cook for 5-6 minutes or until no pink remains and the onions are tender. Make sure to break up the beef into crumbles. Remove the cooked ground beef and onions and place them into a bowl or plate. Be sure to use a slotted spoon to allow all the excess rendered fat to remain in the skillet. Set aside.

ground beef and onions cooked in a skillet

STEP TWO: Add the unsalted beef broth, golden onion soup mix, cream of mushroom soup, salt, and black pepper to a mixing bowl with a pour spout. Whisk to combine fully. Set aside.

broth, soup, and seasonings combined in a bowl

STEP THREE: In the insert of a large 6-quart slow cooker, evenly layer ⅓ of the sliced golden potatoes.

OUR RECIPE DEVELOPER SAYS

I like to keep the skin on my golden potatoes because there are a lot of nutrients in the skin and it helps the potatoes hold their shape better during the long cooking time in the slow cooker. It also makes the prep time of your potatoes so much quicker when you do not have to peel the potatoes.

slices of potatoes layered in the bottom of a slow cooker

STEP FOUR: Sprinkle ⅓ of the ground beef mixture evenly over the potatoes.

STEP FIVE: Pour ⅓ of the liquid mixture over the sliced potatoes and beef, then top that with ⅓ of the grated Colby jack cheese.

liquid mixture and cheese added on top of the beef in the slow cooker

STEP SIX: Repeat steps 3-5 with the remaining ingredients. Your very top layer should be the final ⅓ of the shredded Colby jack cheese.

PRO TIP:

Your slow cooker will be very full after all the layers of potatoes, ground beef, and cheese are added. As it cooks, it will reduce in your slow cooker. Do not remove the lid for the entire cooking time. You want to make sure that all the moisture created inside your slow cooker stays there to cook the potatoes. At the 4½ hour mark, you can check to see if your potatoes are fork-tender. If so, they are done, but if not, you can cook them for an additional 30 minutes or so.

slow cooker assembled with layers of potato, meat, liquid mixture, and cheese

STEP SEVEN: Place the lid onto the slow cooker and turn it on the HIGH setting for 4½ hours or until the potatoes are fork tender.

PRO TIP:

You can keep your slow cooker beef and potatoes warm in your slow cooker for up to an hour until ready to serve. Most slow cookers have a warm or low setting. I would not keep the slow cooker on warm any longer than an hour after the potatoes are fully cooked, as they will start to get mushy. I suggest keeping the lid on the slow cooker to prevent the potatoes from drying out.

beef and potatoes cooked in a slow cooker

How To Serve

Any slow cooker recipe makes for an easy weeknight meal and this hearty dish is no exception. Add sautéed vegetables, roasted vegetables or a Caesar salad on the side and don’t forget the dinner rolls to mop up the extra sauce.

MORE SLOW COOKER RECIPES

Sausage Appetizers

Crockpot Little Smokies

Beef Dinner Ideas

Crockpot Swedish Meatballs

Storage

IN THE FRIDGE: You can store leftovers of this flavorful meal in an airtight container in the refrigerator for up to 3 days. To reheat, you may need to add a splash of broth to individual portions before warming them in the microwave for 45 to 60 seconds on high.

IN THE FREEZER: Freeze leftovers of this slow cooker beef and potatoes for up to three months stored in an airtight container.

close up shot of a plate of beef and potatoes with a spoonful on a fork

This slow cooker beef and potato au gratin is pure comfort food packed with all kinds of rich savory flavors. The tender beef, soft potatoes, and melted cheese will make this hearty dinner a winner with the entire family

Frequently Asked Questions

Can I use a different type of potato in this recipe?

You can substitute white or russet potatoes for the golden potatoes in this recipe. We would recommend peeling the potatoes if you are using these substitutes as their peels are thicker and won’t soften up quite as well.

Can I add other veggies to this recipe?

You could add bell peppers or celery to this slow cooker recipe. Sauté them with the onions and beef to soften them up before adding to your slow cooker.

Can I freeze the leftovers of this recipe?

This delicious recipe can be frozen in an airtight container for up to three months.

More Recipes You’ll Love

Slow Cooker Beef and Potatoes

4.99 from 87 votes

Your taste buds will be amazed when you find out how easy it is to make this slow cooker beef and potatoes recipe loaded with savory beef, potatoes and gooey cheese.

Prep Time 15

Cook Time 4 30

Total Time 4 45

Servings servings

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Ingredients

1 tablespoon olive oil
1½ pounds Laura’s Lean Ground Beef
1 cup diced yellow onion
1 cup unsalted beef broth
2.6 ounces golden onion soup mix (I used Lipton brand)
10.5 ounces cream of mushroom soup
1 teaspoon salt
½ teaspoon black pepper
5 pounds golden potatoes, sliced ⅛ to ¼-inch thick
16 ounces Colby jack cheese, shredded

Instructions

In a medium skillet, on medium-high heat, add the olive oil and Laura’s Lean ground beef and diced onions. Cook for 5 to 6 minutes or until no pink remains and the onions are tender. Make sure to break up the beef into crumbles. Remove the cooked ground beef and onions and place them into a bowl or plate. Be sure to use a slotted spoon to allow all the excess rendered fat to remain in the skillet. Set aside.
Add the unsalted beef broth, golden onion soup mix, cream of mushroom soup, salt, and black pepper to a mixing bowl with a pour spout. Whisk to combine fully. Set aside.
Spray the insert of a large 6-quart slow cooker with nonstick spray, evenly layer ⅓ of the sliced golden potatoes.
Sprinkle ⅓ of the ground beef mixture evenly over the potatoes.
Pour ⅓ of the liquid mixture over the sliced potatoes and beef, then top that with ⅓ of the grated Colby jack cheese.
Repeat steps 3 to 5 with the remaining ingredients. Your very top layer should be the final ⅓ of the shredded Colby jack cheese.
Place the lid onto the slow cooker and turn it on HIGH for 4½ hours or until the potatoes are fork-tender.

Video

Notes

Make sure that you use unsalted broth for this recipe. You can substitute chicken or vegetable broth for the beef. If you do not use an unsalted broth, you may want to cut back on the amount of salt you add to your recipe.
I like to keep the skin on my golden potatoes because there are a lot of nutrients in the skin and it helps the potatoes hold their shape better during the long cooking time in the slow cooker. It also makes the prep time of your potatoes so much quicker when you do not have to peel the potatoes.
Your slow cooker will be very full after all the layers of potatoes, ground beef, and cheese are added. As it cooks, it will reduce in your slow cooker. Do not remove the lid for the entire cooking time. You want to make sure that all the moisture created inside your slow cooker stays there to cook the potatoes. At the 4½ hour mark, you can check to see if your potatoes are fork-tender. If so, they are done, but if not, you can cook them for an additional 30 minutes or so.
You can keep your slow cooker beef and potatoes warm in your slow cooker for up to an hour until ready to serve. Most slow cookers have a warm or low setting. I would not keep the slow cooker on warm any longer than an hour after the potatoes are fully cooked, as they will start to get mushy. I suggest keeping the lid on the slow cooker to prevent the potatoes from drying out.

Nutrition

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Slow Cooker Beef and Potatoes

Slow Cooker Beef and Potatoes Ingredients