Brown the ground beef in a large skillet over medium-high heat, breaking it up into crumbles. Cook, occasionally stirring, until there is no pink left, about 10 minutes. Drain any excess grease.
Spray the body of an 8-quart slow cooker with cooking spray. Add the cooked beef.
Add the potatoes, carrot, onion, garlic, water, tomato paste, Italian seasoning, salt, garlic powder, onion powder, and black pepper to the cooker. Stir well to combine.
Cook for 5-6 hours on low or 2-3 hours on high until the veggies are tender. Stir every hour or so if you can. Serve immediately.
Notes
You can leave the skin on yukon gold potatoes if you wish, I prefer to peel them for this recipe. Other potatoes that would work are Russets or red potatoes.
You can use ground chicken, ground turkey, or ground pork in place of the beef.
Some fresh herbs that would be nice include thyme, rosemary, or parsley.
Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months. Reheat back in the slow cooker, stovetop, or microwave.