2 pounds lean ground beef (I use 93% lean)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
Combine ingredients in a crock pot. Stir and combine. Cook on high 2-3 hours or low 4-6 hours, stirring occasionally. Drain if necessary.
Divide into portions, place in freezer safe resealable zip top bags. Freeze for several months.
COOK'S NOTES: Cook up to 5 pounds at a time, adjust cooking time as necessary. I divide in half and freeze in 1 pound (pre-cook weight) portions, as that is the most common amount in the recipes I use.
I cook 2 pounds in a 2 quart crockpot.
Recipe developed by Donna Elick - The Slow Roasted Italian
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