Slow Cooker Salisbury Steak

This Slow Cooker Salisbury Steak is the ultimate comfort meal that comes together with tender, flavorful patties bathed in a rich savory gravy. Perfect for a cozy family dinner, it pairs beautifully with mashed potatoes, egg noodles, or rice, and simple steamed vegetables. The slow cooker does the hard work while you enjoy a warm, hearty meal that everyone will love.

I first made this recipe on a chilly winter evening, and it quickly became a go-to for busy weeknights when everyone just wants something warm and satisfying. Now my family asks for Salisbury Steak whenever the temperature drops.

Ingredients

• Lean ground beef: choose lean for less grease and a better gravy consistency
• Egg: acts as a binder to hold the patties together for tender steaks
• Plain breadcrumbs: help keep the texture just right without making the patties too dense
• Beefy onion soup mix: packs the meat and gravy with a rich onion flavor, can substitute regular onion soup mix if needed
• Worcestershire sauce: adds subtle depth and umami notes to the meat mixture
• Flour: coats the patties creating a nice crust and helps thicken the gravy
• Vegetable oil: used for searing patties to develop flavor and color
• Beef broth: base of the gravy, use low sodium if watching salt intake
• Au jus gravy mix: boosts the savory flavor of the sauce
• Garlic: fresh minced garlic adds vibrant aroma and taste
• Dijon mustard: a hidden layer of tangy richness in the gravy, regular mustard works too or omit if you prefer
• Water and cornstarch: combined for thickening the gravy at the end
• Fresh chopped parsley (optional): a bright garnish that adds color and freshness

Instructions

Savor the Mixture:

In a large bowl, combine the ground beef, beaten egg, plain breadcrumbs, beefy onion soup mix, milk, and Worcestershire sauce. Use your hands to gently mix until just combined to keep the patties tender.

Shape the Patties:

Divide the mixture evenly into eight portions and shape each into a roughly oval patty. Keep them about half an inch thick for even cooking.

Flour the Patties:

Place the flour on a shallow plate. Dip each patty on both sides into the flour, tapping off any excess to avoid clumping. This step helps with browning and thickening the gravy later.

Sear for Flavor:

Heat vegetable oil in a large skillet over mediumhigh heat. Once the oil shimmers, add patties in batches and sear until golden on both sides but not fully cooked through. This builds a rich crust and flavor.

Prepare the Slow Cooker:

Spray your 6quart oval slow cooker with cooking spray. Layer the patties inside, stacking them if needed. This shape helps the patties cook evenly and get coated well in the gravy.

Mix the Gravy:

In a large bowl, whisk together beef broth, au jus gravy mix, minced garlic, Worcestershire sauce, and Dijon mustard until combined and smooth.

Slow Cook:

Pour the gravy mixture over the stacked patties. Cover and cook on low for 4 to 5 hours or on high for 3 to 4 hours, until patties reach at least 165 degrees Fahrenheit internally. The longer cooking time ensures the meat becomes tender and juicy.

Thicken the Gravy:

Remove patties and place on a serving plate. Pour the gravy into a large skillet and bring to a gentle simmer. Mix water and cornstarch into a slurry and slowly whisk it into the simmering gravy. Continue whisking until thickened for about 1 to 2 minutes.

Serve and Garnish:

Return the patties to the slow cooker or serve immediately topped with the thickened gravy. Keep warm for up to 2 hours. Sprinkle fresh parsley on top for a pop of color and fresh flavor, if desired.

My favorite ingredient in this dish has to be the beefy onion soup mix. It adds such a wonderful onion and herb richness that transforms a simple meat patty into something truly comforting. One winter, a snowstorm trapped us indoors and this dish came through like a warm hug. The house smelled incredible all day and it’s become a nostalgic recipe for my family.

Storage Tips

Store leftovers covered in the fridge for up to three days. Reheat gently in a skillet or microwave with the gravy to keep the patties moist. You can freeze portions wrapped tightly for up to three months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

Lean ground turkey, chicken, or pork can replace the beef if you prefer lighter meat. For the gravy, low sodium beef broth and gravy mix are great options to control salt levels. If you do not have Dijon mustard, regular yellow mustard or just leaving it out works fine, though the depth of flavor is slightly less.

Serving Suggestions

Serve Salisbury Steak over creamy mashed potatoes or buttered egg noodles for a classic presentation. Steamed vegetables like carrots, green beans, or broccoli complement the richness and add freshness. A simple side salad brightens the meal too.

This Slow Cooker Salisbury Steak is a comforting, easy to make family favorite that shines on chilly nights. It reheats well and makes great leftovers.

Common Recipe Questions

→ Why coat the patties in flour?

Flouring the patties helps achieve a golden brown sear and thickens the gravy during cooking.

→ Can I use a round slow cooker instead of oval?

Oval slow cookers cook patties more evenly and allow better gravy coverage; round slow cookers can work but may pressure stack patties unevenly.

→ How to add extra flavor to the dish?

Add sliced onions or mushrooms for a richer gravy, substitute onion soup with French onion soup, or include fresh herbs like thyme and rosemary.

→ What's the difference from hamburger steak?

This has added egg and breadcrumbs for a more tender, meatloaf-like texture, while hamburger steak is simpler with just seasonings.

→ Can gravy be thickened without a skillet?

Yes, mix cornstarch with water and stir directly into the slow cooker on high, cooking until thickened before serving.

→ How to store leftovers?

Keep covered in the fridge up to 3 days or freeze for 3 months. Reheat gently in microwave, skillet, or slow cooker with gravy.