Crockpot Salisbury Steak

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Crockpot Salisbury Steak is the ultimate cozy comfort food: tender beef patties slowly simmered in a rich, velvety mushroom gravy. It’s an easy, set-it-and-forget-it dinner that delivers big flavor with minimal effort perfect for busy weeknights or a laid-back Sunday supper.

Ingredients

  • 1 pound ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup onion, finely chopped
  • 1 large egg
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup beef broth
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup mushrooms, sliced
  • 1 tablespoon cornstarch (optional, for thickening)
  • 2 tablespoons water (optional, for thickening)

Instructions

  1. In a large bowl, combine the ground beef, breadcrumbs, finely chopped onion, egg, Worcestershire sauce, garlic powder, salt, and black pepper. Mix gently until everything is evenly combined, being careful not to overwork the meat.
  2. Divide the mixture into 4 equal portions and form into oval-shaped patties about 1/2 inch thick, pressing them together firmly so they hold their shape.
  3. Heat a skillet over medium heat. Add a light coating of oil if needed, then brown the patties on both sides for 3–4 minutes per side. You’re just building color and flavor; they will finish cooking in the crockpot. (You may skip this step, but browning adds great flavor.)
  4. Transfer the browned patties to the bottom of the crockpot, arranging them in a single layer as much as possible.
  5. In a separate bowl, whisk together the beef broth and cream of mushroom soup until smooth and well blended.
  6. Pour the soup mixture evenly over the patties in the crockpot, making sure they are mostly covered.
  7. Scatter the sliced mushrooms over the top of the patties and gravy mixture.
  8. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the patties are cooked through and very tender.
  9. For a thicker gravy, whisk the cornstarch and water together in a small bowl to make a slurry. Stir the slurry into the gravy in the crockpot, then cover and cook on HIGH for an additional 15–30 minutes, or until the gravy has thickened to your liking.
  10. Taste the gravy and adjust seasoning with additional salt and pepper if desired. Serve the Salisbury steaks hot, generously topped with the mushroom gravy.

Variation

  1. Use half ground beef and half ground turkey or pork for a different flavor and slightly lighter texture.
  2. Swap the cream of mushroom soup for cream of chicken or cream of onion soup, and add sliced onions in place of some or all of the mushrooms.
  3. Add 1/4 cup finely chopped bell pepper or grated carrot to the meat mixture for extra flavor and a hidden veggie boost.

Cooking Notes

  1. Browning the patties first builds a deep, savory flavor and helps them hold together better during the long cook time.
  2. Avoid overmixing the meat; gentle mixing keeps the patties tender rather than dense.
  3. If the gravy seems too thick after adding cornstarch, thin it with a splash of beef broth or water until it reaches your preferred consistency.

Serving Suggestions

  1. Serve over creamy mashed potatoes to soak up all that rich mushroom gravy.
  2. Pair with buttered egg noodles or rice for another classic comfort-style presentation.
  3. Round out the plate with simple sides like steamed green beans, roasted carrots, or a crisp green salad.

Tips

  • Chill the formed patties for 15–20 minutes before browning if they feel very soft; this helps them stay intact.
  • For extra umami, add an extra teaspoon of Worcestershire sauce to the gravy mixture before pouring it over the patties.
  • If you’re cooking on HIGH, check the patties around the 3-hour mark so they don’t overcook and dry out.

Prep Time:

  • Prep Time: 15 minutes
  • Cook Time: 6–8 hours (or 3–4 hours on HIGH)
  • Total Time: 6–8 hours 15 minutes

Nutritional Information (Per Serving)

  • Calories: 320 kcal
  • Protein: 20 g
  • Sodium: 720 mg

Frequently Asked Questions

  1. Can I make this ahead of time?
    Yes. You can mix and shape the patties up to 24 hours ahead, cover tightly, and refrigerate. In the morning, brown them (if desired), add to the crockpot with the gravy, and cook as directed.
  2. Can I freeze Crockpot Salisbury Steak?
    Yes. Cook completely, cool, then freeze the patties and gravy in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in a slow cooker.
  3. Can I use frozen patties?
    It’s best to use thawed patties so they cook evenly and safely in the slow cooker. If starting from frozen, fully thaw in the refrigerator before browning and adding to the crockpot.
  4. How do I make this gluten-free?
    Use gluten-free breadcrumbs and be sure your cream of mushroom soup and Worcestershire sauce are certified gluten-free.

Conclusion

This Crockpot Salisbury Steak delivers everything you love about classic comfort food with almost no hands-on time. Juicy, flavorful patties simmer low and slow in a silky mushroom gravy that practically begs to be spooned over potatoes or noodles. It’s hearty, family-friendly, and perfect for those nights when you want a home-cooked meal waiting for you.

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Crockpot Salisbury Steak

  • Author: Avery
  • Total Time: 6–8 hours 15 minutes
  • Yield: 4 servings 1x
  • Diet: Omnivore
Print Recipe

Description

Crockpot Salisbury Steak is the ultimate cozy comfort food: tender beef patties slowly simmered in a rich, velvety mushroom gravy. It’s an easy, set-it-and-forget-it dinner that delivers big flavor with minimal effort perfect for busy weeknights or a laid-back Sunday supper.

Ingredients

Scale
  • 1 pound ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup onion, finely chopped
  • 1 large egg
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup beef broth
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup mushrooms, sliced
  • 1 tablespoon cornstarch (optional, for thickening)
  • 2 tablespoons water (optional, for thickening)

Instructions

  1. In a large bowl, combine the ground beef, breadcrumbs, finely chopped onion, egg, Worcestershire sauce, garlic powder, salt, and black pepper. Mix gently until everything is evenly combined, being careful not to overwork the meat.
  2. Divide the mixture into 4 equal portions and form into oval-shaped patties about 1/2 inch thick, pressing them together firmly so they hold their shape.
  3. Heat a skillet over medium heat. Add a light coating of oil if needed, then brown the patties on both sides for 3–4 minutes per side. You’re just building color and flavor; they will finish cooking in the crockpot. (You may skip this step, but browning adds great flavor.)
  4. Transfer the browned patties to the bottom of the crockpot, arranging them in a single layer as much as possible.
  5. In a separate bowl, whisk together the beef broth and cream of mushroom soup until smooth and well blended.
  6. Pour the soup mixture evenly over the patties in the crockpot, making sure they are mostly covered.
  7. Scatter the sliced mushrooms over the top of the patties and gravy mixture.
  8. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the patties are cooked through and very tender.
  9. For a thicker gravy, whisk the cornstarch and water together in a small bowl to make a slurry. Stir the slurry into the gravy in the crockpot, then cover and cook on HIGH for an additional 15–30 minutes, or until the gravy has thickened to your liking.
  10. Taste the gravy and adjust seasoning with additional salt and pepper if desired. Serve the Salisbury steaks hot, generously topped with the mushroom gravy.

Notes

  • You can mix the patties a few hours ahead, cover, and refrigerate until ready to brown and add to the crockpot.
  • Use lean ground beef (around 90/10) if you prefer a lighter dish, or 80/20 for extra richness.
  • If your slow cooker runs hot, start checking the patties on the shorter end of the cooking time so they stay tender and juicy.
  • Prep Time: 15 minutes
  • Cook Time: 6–8 hours (or 3–4 hours on HIGH)
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1 patty with gravy (1/4 of recipe)
  • Calories: 320 kcal
  • Sugar: 3 g
  • Sodium: 720 mg
  • Fat: 20 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 1 g
  • Protein: 20 g
  • Cholesterol: 110 mg

Keywords: crockpot salisbury steak, slow cooker salisbury steak, easy salisbury steak, mushroom gravy, comfort food, ground beef recipe

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