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
- 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.
- 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.
- 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.)
- Transfer the browned patties to the bottom of the crockpot, arranging them in a single layer as much as possible.
- In a separate bowl, whisk together the beef broth and cream of mushroom soup until smooth and well blended.
- Pour the soup mixture evenly over the patties in the crockpot, making sure they are mostly covered.
- Scatter the sliced mushrooms over the top of the patties and gravy mixture.
- 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.
- 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.
- 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