Heat a skillet over medium-high. Add the ground beef and brown, breaking it up with a spoon until no pink remains. Drain excess fat if desired.

Peel and chop the potato into chunks roughly the same size as the mixed vegetables.

Transfer the browned beef to the slow cooker. Add onion, garlic, diced tomatoes, potato, beef broth (or tomato sauce/juice), Italian seasoning, Worcestershire sauce, and salt.

Stir to combine. Cover and cook on low for about 6 hours or on high for about 3 hours, until the potato is fork-tender.

For crisper vegetables, stir in the thawed mixed vegetables during the last 30–60 minutes of cooking. For softer vegetables, add them at the start.

Taste and adjust seasoning before serving.

Ladle into bowls and enjoy with dinner rolls, fresh chopped parsley or chives, a spoonful of sour cream, or a sprinkle of grated Parmesan.