Nice ! That sounds even bettter.

Slow cookers require less liquid in the recipe than oven or stovetop cooking, so watch what you add if it is liquid or has liquid in it. Also ground herbs and spices tend to lose their flavor in slow cookers, so adjust them to what you want. Finally, you can thicken the gravy by a couple of ways – the gravy thickens as it cools, so remove the lid and let it cool about 20 minutes before serving – it will still be plenty hot. Or, turn to high (if not already on that setting) and cook 30-60 minutes longer or till it’s how you like it.

It really depends on your slow cooker! It will probably need 30 more minutes.

I just made this using 2 lbs of ground beef and 8.5 cups of potatoes , adjusted seasonings etc. and layered it 3x instead of two. Do you think cooking on high 4 hrs will be enough time or should I add an hour?

It may be too long – I think 5-6 hours is all it would tolerate.

Ummm…this is a “Slow Cooker” blog…..(and most of the recipes are magical)!

I’m not a fan of freezing potatoes, they change texture.

Potatoes don’t freze well, so I’d say no.

I love your version! Thank you for the comment.

Yes though I think it would take bout 5-6 hours on low.

It probably won’t take as long! Just check of the potato doneness.