This 5-ingredient slow cooker weekend winner is exactly what it sounds like: you literally drop a frozen ground beef chub into your slow cooker, add four pantry-friendly ingredients, and walk away. By dinnertime, you’ve got a hearty, saucy beef mixture that tastes like it took all day in the kitchen—even though you barely lifted a finger. I started making this on busy Saturdays when we had errands, kids’ activities, and zero energy for complicated prep. Now it’s one of those meals my husband specifically asks for, and it’s perfect for piling on buns, over pasta, or spooning onto baked potatoes.
Serve this saucy beef spooned onto toasted hamburger buns or brioche rolls for an easy, sloppy-joe-style sandwich. It’s also great over buttered egg noodles, rice, or baked potatoes when you want something extra cozy. Add a simple green salad, steamed broccoli, or a bag of frozen mixed veggies on the side to round it out. If you’re feeding a crowd for game day, keep it on WARM in the slow cooker and set out shredded cheese, pickles, and hot sauce so everyone can customize their own bowls or sandwiches.
5-Ingredient Slow Cooker Beef Chub DinnerServings: 6
Ingredients
1 (2-pound) frozen ground beef chub (do not thaw)
1 (24-ounce) jar pasta sauce (any flavor you like)
1 (10.5-ounce) can condensed cream of mushroom soup
1 medium yellow onion, finely chopped (about 1 cup)
1 tablespoon Italian seasoning (or mixed dried herbs)
Directions
Place the frozen ground beef chub directly into the bottom of a 5- to 7-quart slow cooker. It should sit flat on the insert, as shown in the classic top-down process shot where the frozen beef is the only thing in the slow cooker at this point.
Scatter the chopped onion evenly around and on top of the frozen beef chub. This lets the onions soften in the juices as the beef cooks.
In a medium bowl or large measuring cup, whisk together the pasta sauce, condensed cream of mushroom soup, and Italian seasoning until smooth and well combined.
Pour the sauce mixture evenly over the frozen beef chub and onions, making sure the beef is mostly covered. Do not stir; the beef will break up later as it cooks.
Cover the slow cooker with the lid. Cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. The beef will gradually thaw, cook through, and release juices into the sauce.
About halfway through the cook time (around 3 to 4 hours on LOW, or 1.5 to 2 hours on HIGH), remove the lid and carefully break up the now-partially-cooked beef chub with a wooden spoon or spatula. Stir everything together so the beef crumbles and is coated in the sauce. Replace the lid and continue cooking until the beef is fully cooked and very tender.
Once the beef is cooked through (no pink remains and it reaches at least 160°F in the center), give the mixture a good stir. If there is more fat on top than you like, tilt the slow cooker insert carefully and spoon off some of the excess.
Taste and adjust seasoning if needed, adding a pinch of salt, black pepper, or extra Italian seasoning to taste. Switch the slow cooker to WARM until you’re ready to serve, then spoon the saucy beef over buns, noodles, rice, or baked potatoes.
Variations & Tips
You can easily spin this 5-ingredient base in a few directions. For a cheesier version, stir in 1 to 2 cups of shredded mozzarella or cheddar during the last 15 minutes of cooking until melted and gooey. To make it a bit sweeter and more like a sloppy joe, add 1 to 2 tablespoons of brown sugar and a splash of Worcestershire sauce along with the pasta sauce. If you prefer a stronger tomato flavor, use a basil- or garlic-forward pasta sauce and skip the cream of mushroom soup, substituting an extra 1 cup of sauce plus 1/4 cup of water to keep it saucy. For a lighter option, this works with leaner ground beef chubs; just know you may have less fat to skim at the end, and the sauce may be slightly thicker. You can also add a bag of frozen mixed vegetables or frozen bell pepper strips on top of the onions before pouring on the sauce for a more complete one-pot meal.
Food safety tips: Always start with a fully frozen, intact ground beef chub that is within its use-by or best-by date. Cook the beef in the slow cooker until it reaches an internal temperature of at least 160°F (71°C) in the thickest part; use an instant-read thermometer to be sure. Avoid removing the lid frequently during cooking, as this drops the temperature and can extend cook time. Do not leave leftovers out at room temperature for more than 2 hours; cool and refrigerate them in shallow containers. Leftovers can be refrigerated for up to 3 to 4 days or frozen for up to 2 to 3 months, and should be reheated until steaming hot before serving.
