I love this recipe because it combines all my favorite parts of a burger into a single dish. The potatoes are like a faux fry element, so it’s like you’re getting a full meal!
Ingredients
- 4 small potatoes, diced
- 1 small white or yellow onion, sliced
- 1 cup shredded carrots
- ½ cup diced celery
- 3 cups beef broth
- 1 pound lean ground beef
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 (16-ounce) package Velveeta processed cheese, cubed
How to Make It
- Place the potatoes, onion, carrots, and celery in a 6-quart slow cooker. Pour the broth over the vegetables. Cover and cook for 6 to 8 hours on Low or for 4 to 5 hours on High until the potatoes are tender.
- About 45 minutes before serving, crumble and cook the ground beef in a large skillet over medium-high heat. Drain any grease. Pour the cooked ground beef into the slow cooker. Carefully wipe out the hot skillet with a paper towel, then add the butter. When the butter is melted, whisk in the flour and cook until golden brown and bubbly (about 1 minute). Whisk in the cream, salt, and pepper. Pour the mixture into the slow cooker and stir to combine everything.
- Add the cubed Velveeta cheese to the slow cooker. Stir again. Cover and cook for another 30 minutes or until the cheese is melted. Ladle into bowls and serve.
