Start by peeling and dicing the potatoes into 1/2" cubes. Slice the carrots into thin rounds and finely chop the onion.

Cook the ground beef in a large stock pot or Dutch oven over medium-high heat. Stir occasionally to crumble the beef, aiming for a deep brown color. Some of the beef should stick to the bottom of the pot, which adds flavor to the dish.

Season the beef with salt and pepper (approximately 1 1/2 to 2 teaspoons of salt and a teaspoon of black pepper). Once the beef is no longer pink, remove it from the pot and set it aside. This step helps achieve a better sear, enhancing the flavor.

In the same pot, add the chopped onions to the remaining beef grease and cook over high heat, stirring occasionally to avoid sticking.

When the onions are soft and translucent, drain the grease using paper towels, which helps prevent clogging the drain.

Return the browned ground beef, diced potatoes, and sliced carrots to the pot with the onions. Pour in 1 1/2 cups of hot water and season with 1/2 to 1 teaspoon of salt.

Stir the mixture to combine and continue cooking on medium-high heat, stirring to prevent sticking. Once the ingredients are well combined and the water is boiling, reduce the heat to medium and cover the pot.

Cook for 5 minutes, then remove the lid and stir. If most of the liquid has been absorbed, add the remaining 1/2 cup of water. Cover and cook for an additional 7 to 10 minutes until the potatoes are tender.

Taste and adjust the seasoning with salt and pepper if needed. Serve your hearty Hamburger Potato Casserole with a side of steamed broccoli, a fresh salad, or crusty bread for a complete meal.