There are slow cooker recipes that require planning. You have to remember to thaw the meat. You have to chop vegetables. You have to brown things in a skillet first. And then there are recipes like this one. This 5-Ingredient Slow Cooker Beef Chub Dinner requires almost zero planning. You take a frozen ground beef chub straight from the freezer. You dump it into the slow cooker. You add a jar of pasta sauce, a can of cream of mushroom soup, an onion, and some Italian seasoning. You walk away.
Hours later, you return to a rich, savory, meaty sauce perfect for spooning over spaghetti, stuffing into sandwiches, or serving alongside crusty bread. The beef breaks up into tender, flavorful crumbles as it cooks. The pasta sauce and mushroom soup create a thick, hearty gravy. The onion melts into the background, adding sweetness and depth.
This is the dinner you make when you forgot to thaw something. This is the dinner you make when you have no energy. This is the dinner that saves the day.
Let me show you how to make it.
Why This Recipe Is a Weeknight Lifesaver
Before we dive into the method, here is why this beef chub dinner will become a pantry staple.
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Only 5 ingredients. Beef, sauce, soup, onion, seasoning.
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No thawing required. The frozen chub goes straight into the slow cooker.
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No pre-cooking. No browning, no sautéing, no draining.
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Set it and forget it. The slow cooker does all the work.
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Budget-friendly. Ground beef chubs are often cheaper than pre-packaged ground beef.
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Versatile. Serve over pasta, rice, potatoes, or on buns.
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Pantry-friendly. All ingredients are shelf-stable or freezable.
Ingredients
Servings: 6
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1 (2-pound) frozen ground beef chub (do not thaw)
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1 (24-ounce) jar pasta sauce (any flavor you like)
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1 (10.5-ounce) can condensed cream of mushroom soup
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1 medium yellow onion, finely chopped (about 1 cup)
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1 tablespoon Italian seasoning (or mixed dried herbs)
Ingredient Notes
Frozen ground beef chub: Use a 2-pound frozen chub. Do not thaw it. The chub goes into the slow cooker completely frozen. The slow cooker will gradually thaw and cook the beef. If you only have fresh ground beef, you can still make this recipe. Crumble the raw beef into the slow cooker and reduce the cook time by 1 to 2 hours.
Pasta sauce: Use a 24-ounce jar of your favorite pasta sauce. Marinara, tomato basil, mushroom, or meat-flavored sauce all work. The sauce provides the tomato base and much of the flavor. Do not use plain tomato sauce or crushed tomatoes without seasoning.
Condensed cream of mushroom soup: Use the standard 10.5-ounce can. Do not add water. The condensed soup is meant to be used as is. The soup adds creaminess and savory depth. Cream of chicken or cream of celery soup can be substituted.
Yellow onion: One medium yellow onion, finely chopped. The onion adds sweetness and savory depth. It will soften and almost disappear into the sauce as it cooks. Do not use red onion, which can become bitter.
Italian seasoning: One tablespoon of dried Italian seasoning. This blend typically contains oregano, basil, rosemary, thyme, and marjoram. It adds herbaceous, savory flavor. If you do not have Italian seasoning, use 1 teaspoon each of dried oregano, dried basil, and dried parsley.
Step-by-Step Instructions
Step 1: Add the Frozen Beef
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. Do not thaw it. Do not unwrap it if it is in plastic. Remove any packaging first.
Step 2: Add the Onion
Scatter the chopped onion evenly around and on top of the frozen beef chub. The onions will soften in the juices as the beef cooks. Do not stir.
Step 3: Make the Sauce
In a medium bowl or large measuring cup, whisk together the pasta sauce, condensed cream of mushroom soup, and Italian seasoning. Whisk until smooth and well combined. The mixture will be thick.
Step 4: Add the Sauce
Pour the sauce mixture evenly over the frozen beef chub and onions. Make sure the beef is mostly covered. Do not stir. The sauce will settle around the beef as it cooks.
Step 5: Slow Cook
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.
Step 6: Break Up the Beef (Halfway Through)
About halfway through the cook time, remove the lid. On LOW, this is around 3 to 4 hours. On HIGH, this is around 1.5 to 2 hours. 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.
Step 7: Finish Cooking
Continue cooking until the beef is fully cooked and very tender. The beef is done when no pink remains and it reaches at least 160°F (71°C) in the center. The sauce should be thick and bubbly.
Step 8: Adjust and Serve
Once the beef is cooked through, 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. Add a pinch of salt, black pepper, or extra Italian seasoning to taste. Switch the slow cooker to WARM until you are ready to serve.
How to Serve Beef Chub Dinner
This versatile meat sauce can be served in many ways.
Over Spaghetti: The classic pairing. Serve the sauce over cooked spaghetti or your favorite pasta.
Over Rice: White rice or brown rice absorbs the sauce beautifully.
Over Mashed Potatoes: Creamy mashed potatoes are a surprising and delicious base.
On a Bun: Spoon the meat mixture onto a soft hamburger bun. Top with cheese for a sloppy joe style sandwich.
With Crusty Bread: Serve in a bowl with crusty bread for sopping up the sauce.
As a Baked Potato Topper: Spoon over a hot baked potato. Top with sour cream and shredded cheese.
Over Zucchini Noodles: For a lower-carb option, serve over spiralized zucchini.
Variations & Tips
Make It Spicier: Use spicy pasta sauce. Add 1/2 teaspoon of red pepper flakes or 1 teaspoon of crushed red pepper to the sauce.
Make It With Garlic: Add 4 to 5 cloves of minced garlic to the sauce mixture.
Make It With Bell Peppers: Add 1 chopped green or red bell pepper along with the onion.
Make It With Mushrooms: Add 1 cup of sliced fresh mushrooms to the slow cooker.
Make It With Cheese: Stir in 1 cup of shredded mozzarella or Parmesan cheese during the last 30 minutes of cooking.
Make It With Red Wine: Substitute 1/2 cup of the pasta sauce with 1/2 cup of red wine. The wine adds depth.
Make It Without Mushroom Soup: Use an extra 10.5-ounce can of pasta sauce instead of the mushroom soup. The sauce will be thinner.
Make It in a Dutch Oven: Preheat oven to 325°F (163°C). Place frozen chub in a Dutch oven. Add remaining ingredients. Cover and bake for 2 to 2 1/2 hours until beef is cooked through.
Pro Tips for Absolute Success
Do not thaw the beef chub. The frozen chub goes directly into the slow cooker. Thawing first is unnecessary and defeats the purpose of this recipe.
Do not stir at the beginning. The frozen chub needs time to thaw before it can be broken up. Stirring too early will just move the frozen block around.
Break up the beef halfway through. This is the only active step. Breaking up the beef ensures it cooks evenly and crumbles into the sauce.
Skim excess fat if desired. Ground beef releases fat as it cooks. If there is more fat than you like, spoon it off the top before serving.
Taste before adding salt. The pasta sauce and cream of mushroom soup both contain salt. Taste the finished sauce first. Add more salt only if needed.
Use a 5- to 7-quart slow cooker. A smaller slow cooker may not fit the frozen chub and the sauce. A larger slow cooker may cook the beef too quickly.
Frequently Asked Questions
Can I use fresh ground beef instead of frozen?
Yes. Crumble 2 pounds of raw ground beef into the slow cooker. Do not form it into a chub. Reduce the cook time to 4 to 5 hours on LOW or 2 to 3 hours on HIGH. Stir once or twice during cooking.
Can I use a different soup?
Yes. Cream of chicken, cream of celery, or cream of onion soup all work. Each will change the flavor profile slightly.
Can I use a different pasta sauce?
Yes. Any jarred pasta sauce works. Marinara is classic. Tomato basil, mushroom, or roasted garlic are also good. Avoid sauces with large vegetable chunks that may not cook evenly.
Can I add vegetables to this dish?
Yes. Add chopped bell peppers, sliced mushrooms, or shredded carrots along with the onion.
Can I cook this on high instead of low?
Yes. Cook on HIGH for 3 to 4 hours. Break up the beef at 1.5 to 2 hours. LOW is preferred for more tender beef and deeper flavor.
My sauce is too thin. What do I do?
Your beef released more moisture than expected. Leave the lid off and cook on HIGH for another 15 to 20 minutes. The sauce will thicken as steam escapes.
My sauce is too thick. What do I do?
Stir in warm water, beef broth, or tomato sauce, one tablespoon at a time, until it reaches your desired consistency.
Can I double this recipe?
Only if your slow cooker is at least 7 quarts. Do not fill more than two-thirds full. If doubling, you may need to add 1 to 2 hours to the cook time.
Can I freeze the leftovers?
Yes. Place the cooked beef and sauce in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop or in the microwave.
Can I use this as a filling for other dishes?
Yes. This meat sauce is excellent as a filling for stuffed peppers, lasagna, or baked ziti.
The Beauty of the Frozen Chub
The frozen ground beef chub is one of the most underrated items in the freezer aisle. It is often cheaper than fresh ground beef. It lasts for months. And it is perfectly portioned for family meals.
But the real magic is this. You do not have to thaw it. You do not have to brown it. You do not have to drain it. You just drop the frozen chub into the slow cooker and let time do the work.
This recipe is for the days when you forgot to take meat out of the freezer. It is for the days when you have no energy to cook. It is for the days when you need dinner to be easy but you do not want to order takeout.
Keep a frozen beef chub in your freezer. Keep a jar of pasta sauce in your pantry. Keep a can of cream of mushroom soup in your cupboard. Keep an onion on your counter. Keep Italian seasoning in your spice rack. This recipe is the reason why.
Recipe Card
Prep Time: 5 minutes
Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH
Total Time: Approximately 6 to 8 hours
Yield: 6 servings