This Slow Cooker Salisbury Steak delivers classic comfort with minimal effort. Your slow cooker transforms humble ingredients into tender patties and a rich, savory gravy. It’s the ultimate set-it-and-forget-it meal for busy days.
Love Slow Cooker Salisbury Steak? So do we! If you're into Crockpot Recipes or curious about Christmas Cookie, you'll find plenty of inspiration below.
Why You’ll Love This Slow Cooker Salisbury Steak
- Hands-off comfort: Quick browning, then the slow cooker does the rest.
- Flavor-packed gravy: Simmers into a rich, silky sauce that clings to every bite.
- Incredibly tender: Gentle heat keeps patties juicy and melt-in-your-mouth.
- Great for leftovers: Flavors improve overnight; reheats beautifully.
Ingredients & Tools
For the Patties:
- 1.5 lbs (680 g) ground beef (80/20 blend is ideal for flavor and moisture)
- 1/2 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 1/4 cup finely minced yellow onion
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp dried thyme
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
For the Gravy & Vegetables:
- 1 tbsp olive oil
- 1 large yellow onion, sliced
- 8 oz (225 g) cremini mushrooms, sliced
- 2 cups beef broth
- 1 packet (0.87 oz or 25 g) dry brown gravy mix
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry, for thickening)
Tools: A 6-quart or larger slow cooker, a large skillet, and a medium mixing bowl.
Notes: Don’t use extra-lean beef—a little fat keeps patties moist. The brown gravy mix ensures a perfectly thickened, flavorful base.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 24 g |
| Carbs: | 18 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 6 hours on Low | Total Time: 6 hours 20 minutes
Before You Start: Tips & Ingredient Notes
- Why brown the patties first? I know, it’s an extra step, but it’s a non-negotiable one for the best flavor. That quick sear creates a beautiful fond (the browned bits) in the skillet and gives the patties a lovely caramelized crust that the slow cooker alone can’t achieve.
- Can I use a different type of mushroom? Absolutely! Cremini (baby bellas) have a deeper flavor than white buttons, but either will work. For a real treat, try a mix of cremini and shiitake mushrooms—their earthy, umami notes are incredible in the gravy.
- What’s the deal with the gravy mix? It’s our little helper! It provides a consistent base of seasoning and thickening power. Combined with the beef broth and the juices from the meat and veggies, it transforms into something truly homemade-tasting.
- Don’t skip the cornstarch slurry. Even with the gravy mix, you’ll likely need a final thickener at the end. The cornstarch slurry gives you control to get that perfect, spoon-coating consistency for your gravy.
How to Make Slow Cooker Salisbury Steak
Step 1: Make the Beef Patties. In your medium mixing bowl, combine the ground beef, panko, egg, minced onion, minced garlic, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Use your hands to mix everything gently but thoroughly—you don’t want to overwork the meat, just combine it until everything is evenly distributed. Divide the mixture into 6 equal portions and shape each into a oval-shaped patty, about 3/4-inch thick.
Step 2: Sear the Patties. Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering, carefully add the patties. You’re not cooking them through here, just browning them. Sear for about 2-3 minutes per side, until they develop a nice, deep brown crust. You’ll notice that incredible savory smell filling your kitchen—that’s the flavor foundation for your whole dish. Transfer the seared patties to a clean plate.
Step 3: Sauté the Aromatics. In the same skillet, with all those wonderful browned bits still in there, add the sliced onion and mushrooms. Sauté them for 5-7 minutes, stirring occasionally, until the onions have softened and the mushrooms have released their liquid and started to brown. This step is key for building layers of flavor in your gravy.
Step 4: Build the Gravy Base. Sprinkle the dry brown gravy mix over the onions and mushrooms in the skillet and stir for about 30 seconds—this toasts the spices a little. Then, pour in the beef broth, add the tomato paste and the additional tablespoon of Worcestershire sauce. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let it come to a simmer, then turn off the heat.
Step 5: Assemble in the Slow Cooker. Carefully pour the gravy and vegetable mixture into the bottom of your slow cooker. Gently place the seared beef patties over the top, nestling them into the gravy. They can be close together, but try not to stack them. Spoon a little of the liquid over the top of each patty.
Step 6: Slow Cook to Perfection. Cover and cook on LOW for 5-6 hours. The low and slow heat is what makes the patties so incredibly tender. If you’re in a rush, you can cook on HIGH for 3-4 hours, but the texture won’t be quite as melt-in-your-mouth. You’ll know it’s done when the patties are cooked through and the gravy is bubbling gently.
Step 7: Thicken the Gravy. About 30 minutes before serving, it’s time to perfect the gravy. In a small bowl, whisk the cornstarch with the cold water until it’s completely smooth—this is your slurry. Remove the lid from the slow cooker and carefully stir the slurry into the gravy around the patties. Replace the lid and let it cook for the final 30 minutes. You’ll notice the gravy will transform from thin and brothy to luxuriously thick and glossy.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months; thaw in fridge before reheating.
- Reviving: Reheat gently on stovetop or in microwave, stirring occasionally.
Serving Suggestions
Complementary Dishes
- Buttery Mashed Potatoes — The ultimate vehicle for that rich gravy. Creamy, fluffy potatoes create the perfect base for the savory steak and its sauce.
- Buttered Egg Noodles — A classic, no-fuss side that’s ready in minutes. The simple, mild flavor of the noodles lets the Salisbury steak truly shine.
- Garlic Green Beans — A pop of fresh, green color and a crisp-tender texture provides a lovely contrast to the rich, meaty main dish.
Drinks
- A Robust Red Wine — A glass of Malbec or Syrah, with its dark fruit notes and soft tannins, stands up beautifully to the hearty beef and umami-rich gravy.
- A Dark Lager or Amber Ale — The caramel and toasty malt flavors in these beers complement the savory notes of the dish without overwhelming it.
- Sparkling Water with Lemon — The bright, clean bubbles and citrus note are fantastic for cutting through the richness and cleansing the palate between bites.
Something Sweet
- Classic Apple Crisp — The warm, spiced apples and crunchy oat topping feel like a natural, comforting follow-up to the savory main course.
- Rich Chocolate Pudding — A cool, silky, and deeply chocolatey dessert provides a simple yet decadent finish to your meal.
- Vanilla Bean Ice Cream — Sometimes, simplicity is best. The sweet, cold creaminess is the perfect contrast to the hot, savory dinner you just enjoyed.
Top Mistakes to Avoid
- Mistake: Skipping the sear on the patties. I’ve been tempted to do this on a rushed day, and I always regret it. You miss out on so much complex, caramelized flavor, and the patties can end up looking a bit pale and steamed.
- Mistake: Overmixing the beef. When you work the ground beef mixture too vigorously, the proteins tighten up, which can lead to dense, tough patties. Mix just until the ingredients are combined for a more tender result.
- Mistake: Adding the cornstarch slurry directly to the hot liquid. If you don’t mix the cornstarch with cold water first, it will instantly clump up into little gelatinous balls that are impossible to whisk out. Always make a smooth slurry.
- Mistake: Lifting the lid too often. Every time you peek, you let out a significant amount of heat and steam, which can add 15-20 minutes to your cooking time. Trust the process and keep that lid on!
Expert Tips
- Tip: Use a slow cooker liner for effortless cleanup. This is my number one secret for slow cooker recipes with rich gravies. It makes cleanup an absolute breeze—just lift out the liner and toss it.
- Tip: Make a double batch of gravy. If you’re serving this over mashed potatoes or noodles, you can never have too much gravy. Simply double the amounts for the broth, gravy mix, and tomato paste. You might need a touch more cornstarch slurry at the end.
- Tip: Let the patties rest after searing. Give them a few minutes on the plate before you add them to the slow cooker. This allows the juices to redistribute, so less moisture is lost when you move them.
- Tip: Add a splash of balsamic vinegar at the end. Just a teaspoon or two stirred into the finished gravy right before serving can add a wonderful, subtle brightness and depth that cuts through the richness beautifully.
FAQs
Can I make this with ground turkey instead of beef?
You absolutely can! For the best flavor and to prevent dryness, use ground dark meat turkey (a mix of thigh and breast). The cooking time remains the same. The flavor profile will be lighter, but still delicious. You might want to add an extra teaspoon of Worcestershire sauce or a dash of soy sauce to boost the umami factor in the gravy to compensate for the milder turkey.
Can I cook this on high heat to save time?
Yes, you can cook it on HIGH for 3-4 hours. The patties will be cooked through, but the texture won’t be quite as fall-apart tender as with the long, slow cook. The low heat gently breaks down the connective tissues in the meat, resulting in that incredible, melt-in-your-mouth quality. If you’re short on time, the high setting works in a pinch, but low is definitely the winner for texture.
My gravy is too thin, what can I do?
Don’t worry, this is an easy fix! Simply make another small cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water). Turn your slow cooker to the HIGH setting, stir in the new slurry, and leave the lid off. It should thicken up within 15-20 minutes. You can repeat this if needed, but add thickener gradually—you can always add more, but you can’t take it out!
Can I freeze the leftovers?
This dish freezes exceptionally well! Let it cool completely, then transfer individual portions or the whole batch to airtight freezer-safe containers. It will keep for up to 3 months. To reheat, thaw overnight in the refrigerator and then warm gently in a saucepan over low heat on the stovetop, or in the microwave, stirring occasionally.
Why did my patties fall apart in the slow cooker?
This usually happens for one of two reasons. First, the patties weren’t seared, which helps form a crust that holds them together. Second, the meat mixture might have been over-handled or was too wet. Make sure you’re using the panko breadcrumbs as called for, as they are great at absorbing moisture and acting as a binder. A quick, firm sear is your best insurance policy for picture-perfect patties.
Slow Cooker Salisbury Steak
Make tender Slow Cooker Salisbury Steak with rich gravy effortlessly. This easy recipe is perfect for busy weeknights. Get the step-by-step guide now!
Ingredients
For the Patties:
-
1.5 lbs ground beef (80/20 blend is ideal for flavor and moisture)
-
1/2 cup panko breadcrumbs
-
1 large egg (lightly beaten)
-
1/4 cup finely minced yellow onion
-
2 cloves garlic (minced)
-
1 tbsp Worcestershire sauce
-
1 tsp Dijon mustard
-
1 tsp dried thyme
-
1/2 tsp kosher salt
-
1/2 tsp freshly ground black pepper
For the Gravy & Vegetables:
-
1 tbsp olive oil
-
1 large yellow onion (sliced)
-
8 oz cremini mushrooms (sliced)
-
2 cups beef broth
-
1 packet dry brown gravy mix
-
1 tbsp tomato paste
-
1 tbsp Worcestershire sauce
-
2 tbsp cornstarch (mixed with 2 tbsp cold water (slurry, for thickening))
Instructions
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In your medium mixing bowl, combine the ground beef, panko, egg, minced onion, minced garlic, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Use your hands to mix everything gently but thoroughly—you don’t want to overwork the meat, just combine it until everything is evenly distributed. Divide the mixture into 6 equal portions and shape each into a oval-shaped patty, about 3/4-inch thick.01
-
Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering, carefully add the patties. You’re not cooking them through here, just browning them. Sear for about 2-3 minutes per side, until they develop a nice, deep brown crust. You’ll notice that incredible savory smell filling your kitchen—that’s the flavor foundation for your whole dish. Transfer the seared patties to a clean plate.02
-
In the same skillet, with all those wonderful browned bits still in there, add the sliced onion and mushrooms. Sauté them for 5-7 minutes, stirring occasionally, until the onions have softened and the mushrooms have released their liquid and started to brown. This step is key for building layers of flavor in your gravy.03
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Sprinkle the dry brown gravy mix over the onions and mushrooms in the skillet and stir for about 30 seconds—this toasts the spices a little. Then, pour in the beef broth, add the tomato paste and the additional tablespoon of Worcestershire sauce. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let it come to a simmer, then turn off the heat.04
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Carefully pour the gravy and vegetable mixture into the bottom of your slow cooker. Gently place the seared beef patties over the top, nestling them into the gravy. They can be close together, but try not to stack them. Spoon a little of the liquid over the top of each patty.05
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Cover and cook on LOW for 5-6 hours. The low and slow heat is what makes the patties so incredibly tender. If you’re in a rush, you can cook on HIGH for 3-4 hours, but the texture won’t be quite as melt-in-your-mouth. You’ll know it’s done when the patties are cooked through and the gravy is bubbling gently.06
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About 30 minutes before serving, it’s time to perfect the gravy. In a small bowl, whisk the cornstarch with the cold water until it’s completely smooth—this is your slurry. Remove the lid from the slow cooker and carefully stir the slurry into the gravy around the patties. Replace the lid and let it cook for the final 30 minutes. You’ll notice the gravy will transform from thin and brothy to luxuriously thick and glossy.07
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