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A detailed, high-angle shot of American-style beef Crockpot Goulash in a white ceramic bowl, showing rich, stew-like textures.

The Ultimate Hearty Crockpot Goulash for Busy Evenings

This easy, deeply comforting Crockpot Goulash features deeply browned ground beef crumbles and perfectly cooked elbow macaroni enveloped in a thick, hearty, reddish-brown tomato sauce.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb lean ground beef 80/20 blend is ideal for flavor
  • 1 tbsp olive oil for searing the beef
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz (411g), undrained
  • 2 cans tomato sauce 15 oz (425g) each
  • 2 tbsp tomato paste for thickening
  • 1 cup beef broth low-sodium preferred
  • 1 tbsp Italian seasoning
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cups elbow macaroni uncooked

Equipment

  • 1 6-Quart Slow Cooker Essential for yielding the proper volume and slow simmering.
  • 1 Large Skillet Used to achieve a deep crusty sear on the ground beef.

Method
 

Step-by-Step Cooking Guide
  1. Place your large skillet over medium-high heat and add 1 tbsp (15ml) of olive oil. Add the ground beef, break it apart, and sear for 5-7 minutes until a dark brown crust forms.
  2. Reduce heat to medium, add the diced yellow onion to the beef, and sauté for 3-4 minutes. Stir in the minced garlic and cook for exactly 1 minute.
  3. Transfer the beef and onion mixture into the slow cooker. Pour in the diced tomatoes, tomato sauce, tomato paste, beef broth, Italian seasoning, smoked paprika, salt, and pepper. Stir well.
  4. Place the lid on the slow cooker. Set the temperature to LOW and cook for 4 hours to meld the flavors and create a stew-like consistency.
  5. Exactly 30 minutes before serving, stir in the uncooked elbow macaroni. Cover and cook on HIGH for 25-30 minutes until the pasta is tender and has absorbed the excess liquid.

Notes

Drain Excess Fat: If your ground beef renders too much grease, drain it before transferring the meat to the slow cooker.
Pasta Timing is Critical: Always add the elbow macaroni during the final 30 minutes to prevent a mushy texture.