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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.
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