Crock Pot Goulash
When I say Crock Pot Goulash, I mean the kind of dinner that greets you at the door with rich tomato aroma and cozy vibes. Ground beef, pasta, soft veggies, all melded in one pot. It’s easy. It’s satisfying. And yeah, your slow cooker does all the heavy lifting.
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You’ll love this if you like easy weeknight meals and dishes that taste like they simmered all day (even though you just spent ~15 minutes prepping). If you like hearty meals, also check out my recipes for Crockpot Garlic Parmesan Chicken Pasta or Slow Cooker Taco Mac and Cheese.
Why You’ll Love This Recipe
- Feeds a crowd — Yields about 6 generous servings.
- Hands-off cooking — You prep once and let the crockpot work.
- Comfort food appeal — Tomato sauce, beef, pasta = pure cozy.
- Flexible & forgiving — You can tweak the veggies, seasonings, or pasta.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- 1 lb ground beef — I like 80/20 for flavor, but leaner works too.
- 1 onion, chopped — Any variety is fine; adds savory depth.
- 1 bell pepper, chopped — Red, green, or even a mix.
- 3 cloves garlic, minced — Fresh is best.
- 2 cups beef broth — Use low sodium if your canned goods are salty.
- 1 (14.5 oz) can diced tomatoes — Undrained.
- 1 (6 oz) can tomato paste — For thick, rich sauce.
- 2 tbsp Worcestershire sauce — Adds umami, depth.
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups uncooked elbow macaroni — The pasta will cook in the sauce in the last 2 hours.
See the recipe card below for quantities.
Variations
- Cheesy twist — stir in shredded cheddar or mozzarella at end.
- Swap ground turkey or chicken — for a lighter version.
- Use whole wheat pasta or gluten‑free — adjust cooking time slightly.
- Add veggies — toss in mushrooms, zucchini, or carrots.
- Make it spicy — add red pepper flakes or a dash of hot sauce.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Heat a skillet over medium. Add ground beef, cook until no pink remains. Drain fat. Transfer beef to the crockpot.
- Into the slow cooker go onion, bell pepper, garlic, beef broth, diced tomatoes, tomato paste, Worcestershire, basil, oregano, salt, and pepper. Stir until well combined.
- Cover and let it simmer gently on low for 4 hours. Flavors deepen.
- Stir in uncooked elbow macaroni. Cover again, cook for 2 more hours or until pasta’s tender. If it thickens too much, stir in a little extra broth or water.
Storage
- Storing: Leftovers go into an airtight container and stay good in the fridge for 3–4 days.
- Reheating: Microwave in 30–60 second increments, or rewarm on stovetop with a splash of broth.
- Make Ahead Tip: You can brown the beef and chop veggies the night before. Store them in the fridge. Next day just dump into the slow cooker and go.
What to Serve With Crock Pot American Goulash
- Top with shredded cheddar or Parmesan.
- Serve with garlic bread or crusty bread.
- Side salad for freshness.
- Dollop of sour cream or Greek yogurt.
- Sprinkle chopped parsley or green onion.
Wendys Tips
- Do not overfill the slow cooker — allow some headroom so the pasta has space to expand.
- If your sauce is too thick before adding pasta, thin with extra broth or water.
- Stir gently after adding pasta so you don’t break it up too much.
- Use good quality canned tomatoes — it shows.
- If cooking on high instead of low, reduce times (but watch pasta closely so it doesn’t overcook).
FAQ
Do you have questions about this crockpot goulash recipe? Here are the answers to the most commonly asked questions.
Yes! Any short pasta like rotini, shells, or penne works. Just keep an eye on the cooking time during that last 2 hours — some shapes cook a little faster or slower than elbows.
Nope! Add it uncooked straight into the slow cooker. It soaks up flavor and softens perfectly.
Technically yes, but the texture changes. The pasta tends to get mushy when thawed and reheated. If you’re meal prepping, freeze the sauce before adding pasta, then cook fresh noodles when serving.
Crock Pot Goulash
Equipment
- Crock Pot or Slow Cooker 6 quart or larger
Ingredients
- 1 pound ground beef
- 1 onion chopped
- 1 bell pepper chopped
- 3 cloves garlic minced
- 2 cups beef broth
- 14.5 ounces diced tomatoes
- 6 ounces tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups elbow macaroni uncooked
Instructions
- In a skillet, brown the ground beef over medium heat until fully cooked.
- Drain excess fat and transfer the beef to the crockpot.
- Add the chopped onion, bell pepper, garlic, beef broth, diced tomatoes, tomato paste, Worcestershire sauce, basil, oregano, salt, and pepper to the crockpot. Stir to combine.
- Cover and cook on low for 4 hours.
- Stir in the uncooked elbow macaroni, cover, and cook for an additional 2 hours or until the pasta is tender.
- Adjust seasoning as needed before serving.
Notes
Don’t cram your slow cooker full. The pasta needs room to expand or it’ll get weird and clumpy. Too thick? Thin it out.
If the sauce looks like it’s turning into a paste before you add the pasta, splash in a little broth or water to loosen things up. Stir gently once the pasta’s in.
Go easy with the spoon so the noodles don’t break down into mushy bits. Don’t skimp on the tomatoes.
Use a decent brand of diced tomatoes and tomato paste. It seriously makes a difference in flavor. Cooking on high? Watch the clock.
If you’re using the high setting, shave a couple hours off and check that pasta early. It cooks faster than you think.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
