Name: Slow Cooker Beef and Potatoes
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Cuisine: American
Ingredients: 1½ lb lean ground beef; 1 cup diced yellow onion; 1 cup unsalted beef broth; 2 oz dry onion soup mix; 1 (10 oz) can cream of mushroom soup; 1 tsp salt; ½ tsp black pepper; 5 lb golden potatoes, sliced ⅛–¼-inch thick; 16 oz Colby-Jack cheese, shredded

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I present my version of a hearty slow cooker casserole layered with seasoned ground beef, sliced potatoes, and melted cheese—effortless to prepare and perfect for feeding a crowd.

Why I’ll Love This Recipe

I’ll love this recipe because it’s so simple and satisfying. The layers of tender golden potatoes, savory beef, creamy sauce, and gooey cheese deliver classic comfort. I barely need to prep anything, and the slow cooker does all the work while I go about my day.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ lb lean ground beef
1 cup diced yellow onion
1 cup unsalted beef broth
2 oz dry onion soup mix
1 ten‑oz can cream of mushroom soup
1 tsp salt
½ tsp black pepper
5 lb golden potatoes, sliced ⅛–¼‑inch thick
16‑oz Colby‑Jack cheese, shredded

directions

I brown the ground beef and diced onion in a skillet over medium‑high heat until the meat is no longer pink and onions are tender. I drain excess fat and set the mixture aside.
I whisk together beef broth, dry onion soup mix, cream of mushroom soup, salt, and pepper in a bowl.
I spray a 6‑quart slow cooker insert with nonstick spray.
I layer one‑third of the potato slices evenly on the bottom.
I top with one‑third of the browned beef mixture.
I pour one‑third of the liquid mixture over that, then sprinkle one‑third of the shredded cheese.
I repeat the layering two more times, finishing with the final third of cheese on top.
I cover and cook on high for about 4½ hours, until the potatoes are fork‑tender. If they're not ready, I continue cooking for up to an additional 30 minutes. I do not remove the lid during cooking.

Servings and timing

This recipe yields approximately 16 servings. Prep time is around 15 minutes, cook time 4½ hours, for a total of 4 hours 45 minutes.

Variations

I sometimes substitute russet or white potatoes for golden potatoes—but I peel them first if their skins are thick.
I swap sharp cheddar or pepper‑jack for Colby‑Jack when I want a bolder flavor.
I use ground turkey or chicken instead of beef for a lighter version.
I try chopped shallots, red, or sweet onions instead of yellow onion for subtle flavor differences.

storage/reheating

Make ahead

I assemble and layer the ingredients in the slow cooker insert ahead of time. I cover and refrigerate until cooking time.

Refrigerator

I store leftovers in an airtight container for up to 3 days. To reheat a portion, I add a splash of broth and microwave for 45–60 seconds, stirring halfway.

Freezing

I freeze portions in airtight containers or freezer‑safe bags for up to 3 months. I thaw in the fridge before reheating.

Reheating methods

Microwave: I heat a portion in 30‑second intervals, stirring in between.
Oven: I preheat to 350 °F (175 °C), cover the dish with foil, and heat for 15–20 minutes until warmed through.
Stovetop: I warm it in a saucepan over low to medium heat, adding broth as needed and stirring until heated.

FAQs

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

Absolutely. I may use russet or white potatoes instead of golden ones. I peel those if their skin is thick so they cook evenly.

Can I add more vegetables to it?

Yes, I can sauté diced bell peppers, celery, or carrots with the onions and beef, then layer them in the slow cooker for color and nutrition.

Can I freeze leftovers?

Yes—I freeze cooled leftovers in airtight containers for up to 3 months, then thaw overnight before reheating.

What if I don’t have unsalted beef broth?

If my broth is already salted, I reduce or omit added salt to prevent over-seasoning the casserole.

Can I substitute the cheese?

Definitely. I occasionally use sharp cheddar, extra-sharp cheddar, pepper‑jack, or a blend depending on how cheesy or spicy I want it.

Conclusion

I find this slow cooker beef and potatoes casserole to be a go-to comfort meal when I need something hearty with minimal fuss. The layers of meat, potatoes, sauce, and cheese cook together into something wonderfully rich and warming. I can prep it quickly, let it cook through the day, and come back to a full dinner. Leftovers are easy to store and reheat, too—making it ideal for meal prep or feeding a crowd.

Slow Cooker Beef and Potatoes

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Author: Sue
Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Yield: 16 servings
Category: Main Course
Method: Slow Cooker
Cuisine: American
Diet: Halal

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Description

A hearty slow cooker casserole layered with seasoned ground beef, golden potato slices, and melted Colby-Jack cheese—easy to prepare and perfect for feeding a crowd.

Instructions

Brown ground beef and diced onion in a skillet over medium-high heat until meat is no longer pink and onions are tender. Drain excess fat and set aside.
Whisk together beef broth, dry onion soup mix, cream of mushroom soup, salt, and pepper in a bowl.
Spray a 6-quart slow cooker insert with nonstick spray.
Layer one-third of the potato slices evenly on the bottom of the slow cooker.
Top with one-third of the browned beef mixture.
Pour one-third of the liquid mixture over the beef, then sprinkle with one-third of the shredded cheese.
Repeat the layering process two more times, finishing with cheese on top.
Cover and cook on High for about 4½ hours, or until the potatoes are fork-tender. If needed, continue cooking for up to an additional 30 minutes. Do not remove the lid during cooking.

Notes

Use russet or white potatoes (peeled) as a substitute for golden potatoes.
Try different cheeses like sharp cheddar or pepper-jack for variety.
Ground turkey or chicken can be used for a lighter version.
Sautéed vegetables like bell peppers or carrots can be added for extra nutrition.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.