There are days when supper needs to be simple, filling, and made from what is already sitting in the pantry and icebox, and that is exactly where this slow cooker beef and oat mash shines. Stirring rolled oats into ground beef might sound old-fashioned, but out here in the Midwest, stretching meat with oats has long been a practical kitchen habit that makes a meal hearty, tender, and comforting. This is the kind of no-fuss dish you can put together in just a few minutes, then let the slow cooker do the work while the house fills with that homey supper smell.
This savory mash is especially good spooned into bowls with buttered green beans, sweet corn, or cooked carrots on the side. If you want to round it out a little more, serve it with toasted bread, a simple cucumber salad, or a dollop of sour cream and a shake of black pepper over the top. For a cozier cold-weather meal, it also pairs nicely with mashed potatoes or a pan of plain baked biscuits.
Slow Cooker 4-Ingredient Beef and Oat Mash
Servings: 4
Ingredients
1 pound ground beef
1 cup old-fashioned rolled oats
1 medium onion, finely chopped
2 cups beef broth
Directions
1. Lightly grease the inside of your slow cooker, then add the raw ground beef, rolled oats, chopped onion, and beef broth.
2. Use a spoon or clean hands to mix everything together well, breaking up the beef so the oats and onion are evenly distributed.
3. Cover and cook on low for 4 to 5 hours, stirring once or twice if you are home, until the beef is fully cooked, the onions are tender, and the oats have softened into a savory mash.
4. Give the mixture a final stir, taste and adjust with salt and pepper if needed, then spoon it into bowls and serve hot.
Variations & Tips
Add a little seasoning: If your pantry is kind, stir in a half teaspoon of garlic powder or a spoonful of Worcestershire sauce for a deeper beefy flavor. Even though this recipe is meant to stay simple, that little extra touch can make it taste like it cooked all day with more fuss than it really did.
Use a different onion style: A yellow onion gives the most traditional flavor, but a sweet onion will make the dish milder and a bit gentler for picky eaters. If all you have is onion powder, use about 1 teaspoon in place of the fresh onion and it will still turn out just fine.
Watch the liquid: Different brands of oats can soak up broth a little differently. If the mash seems too thick near the end of cooking, stir in a splash more broth; if it seems looser than you like, leave the lid cracked for the last 20 to 30 minutes so some moisture can cook off.
Make it a fuller meal: This recipe welcomes extra vegetables if you need to clean out the crisper drawer. A handful of chopped mushrooms, shredded carrots, or even a spoonful of peas stirred in during the last hour can stretch the pot and add color without changing its cozy character too much.