Slow Cooker Beef Casserole

As a child I didn't like mixing my foods. Ideally I would have a plate with the little divider sections. Juices could not combine. Yes, I was that child. Fortunately I grew up and don't have that issue (for the most part) any more.

The weather has not been cooperating with Spring. Instead of fresh veggies I have been craving warm, comforting meals. Thus, when I stumbled upon a slow cooker beef casserole I knew it would fill my needs. 

This is one of the easiest meals ever. Full of flavors, it has hints of Italian seasonings and sweetness from the sweet potatoes. 

To complete the meal I served an arugula salad and French bread.

Slow Cooker Beef Casserole

by Emily Morris, Adapted from the Paleo Slow Cooker

Prep Time: 10 minutes

Cook Time: 6 hours

Keywords: slow-cooker entree sweet potato ground beef

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Ingredients (serves 4)

• 1 Tbsp coconut oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1lb ground beef
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 sweet potatoes, peeled and sliced thin
• 1 cup mushrooms, sliced
• 1 cup red pepper, chopped*
• 1 cup green pepper, chopped*
• 1 cup crushed tomatoes, canned
• salt and pepper

Instructions

In a large saute pan heat coconut oil until melted. Saute onions for about 5 minutes, until soft. Add garlic and cook for an additional 3 minutes until you can smell the garlic.

Add ground beef to pan and use a spatula to break up the meat.

As the meat is browning add the spices. Continue cooking until the meal is just cooked through, about 5 minutes in total.

Layer sweet potato slices in the bottom of the slow cooker. Add the uncooked mushrooms and peppers on top of sweet potato layer.

Pour meat/onion mixture on top of vegetable layers.

Finally, pour canned crushed tomatoes on the top.

Turn slow cooker on low and cook for 6 hours. Season with salt and pepper before serving.

*I used frozen mixed peppers.

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