- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 2 pounds russet potatoes, washed and thinly sliced (about 1/8-inch thick)
- 2 cups shredded provolone cheese (divided)
- 1 cup shredded mozzarella cheese
- Salt, to taste
- Chopped fresh parsley for garnish (optional)
Equipment Needed
- 6-quart or larger slow cooker
- Large skillet
- Sharp knife and cutting board
- Mandoline slicer (highly recommended for the potatoes)
- Mixing spoon
- Measuring cups and spoons
Step-by-Step Instructions
First, we need to build our flavor base. Grab your large skillet and brown the ground beef over medium-high heat until it’s fully cooked and crumbled. This step is crucial—don’t just add raw beef to the crockpot. Browning it first adds a deep, caramelized flavor that you simply can’t get from meat that steams in its own juices. Once cooked, drain off any excess grease. I then add the sliced onions and peppers right into the same hot skillet with the beef (no need to wash it!) and sauté them for just 4-5 minutes until they start to soften. This quick pre-cook wakes up their flavors and helps them release some moisture, which prevents a watery casserole later. Stir in the minced garlic during the last minute, until it’s fragrant.
While the meat and veggies are cooking, let’s whip up our super simple sauce. In a small bowl, combine the cream of mushroom soup, beef broth, Worcestershire sauce, paprika, and black pepper. Whisk it until it’s smooth. Now, here’s a personal tip: taste this mixture. The soup and broth can be salty, so I always hold off on adding extra salt until the very end. This sauce is the glue that holds everything together, adding rich, savory moisture and umami depth to every layer.
Time to assemble in the slow cooker! Spray your crock with a little non-stick spray for easier clean-up. Layer half of your thinly sliced potatoes in the bottom—this is your foundation. I’ve tried slicing by hand and with a mandoline, and trust me, the mandoline is worth getting out. Uniformly thin slices cook evenly and become perfectly tender. Spoon half of the beef and vegetable mixture over the potatoes, then pour half of the sauce over that. Sprinkle with one cup of the provolone cheese. Then, repeat all the layers: remaining potatoes, remaining beef mix, remaining sauce. (See the next page below to continue…)