Crockpot Salisbury Steak
This crockpot Salisbury steak is one of those recipes that you’ll make again and again once you’ve tried it! It’s a comfort food classic, budget friendly, and a meal that everyone round your table will want to dig in to.
Here’s the quick lowdown on how we’re making it… Seasoned beef patties are quickly browned on the stovetop, then slow cooked over sliced onions and mushrooms in a rich, savory gravy. Everything simmers together until tender and flavorful, creating that old-school, hearty dinner feel without much hands-on work. Serve it over mashed potatoes, rice, or noodles and you’ve got a simple meal that feels like home.
If you love cozy classics, I think you’ll also enjoy my crockpot creamy chicken noodle soup, crockpot chicken pot pie, crockpot pork tenderloin, crockpot beef and barley soup, crockpot beef stroganoff, and crockpot turkey chili!
Ingredients
Note: There’s a printable recipe card at the bottom of this post, complete with ingredients, measurements, and instructions!
Beef Patties:
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Lean ground beef: Lean works well here since the patties cook in gravy and won’t dry out. You don’t want ultra-lean, though. Some fat keeps them tender!
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Italian-style bread crumbs: Add flavor and help bind the patties. Plain breadcrumbs work too. Just add a pinch of extra seasoning.
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Milk: Keeps the patties soft and prevents them from becoming dense.
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Egg: Acts as the binder that holds everything together.
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Worcestershire sauce: Adds depth and that classic savory Salisbury steak flavor.
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Salt & black pepper: Simple seasoning is all you need since the gravy brings plenty of flavor.
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Olive oil: Used just for browning the patties. This step builds flavor and helps them hold together in the slow cooker.
Gravy:
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Mushrooms: Add richness and that traditional Salisbury steak feel. If you’re not a mushroom fan, you can chop them smaller so they blend into the gravy.
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Onion: Softens as it cooks and adds natural sweetness to balance the savory sauce.
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Garlic: Just enough to deepen the flavor without overpowering.
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Beef broth: Forms the base of the gravy and keeps everything from getting too thick.
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Cream of mushroom soup: Creates that classic creamy, nostalgic Salisbury steak gravy.
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Beefy onion soup mix: Boosts the savory flavor and ties everything together.
How To Make Crockpot Salisbury Steak
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Add the sliced onions, mushrooms, and garlic to the bottom of the slow cooker.
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In a large bowl, combine the ingredients for the beef patties (leave out the oil), then form the mixture into 8 patties.
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Heat a large skillet over medium-high heat and brown the patties on both sides, about 3–4 minutes per side. They don’t need to be fully cooked, just nicely browned. Transfer them to the slow cooker.
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In a bowl, whisk together the beef broth, cream of mushroom soup, and beefy onion soup mix until smooth. Pour the mixture over the patties.
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Cover and cook on LOW for 4–5 hours, until the beef is cooked through and tender.
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Spoon the rich gravy over the patties before serving.
Storage & Reheating
Store leftover Salisbury steak and gravy in an airtight container in the refrigerator for up to 3–4 days. The flavors actually get even better the next day!
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally so the gravy warms evenly. If it thickens too much in the fridge, just add a splash of beef broth while reheating to loosen it back up.
Recipe Notes
I used 85/15 ground beef for the patties, which gives a nice balance of flavor and tenderness. You can use 93/7 if you prefer something leaner, but the patties may turn out a little drier!
Cream of chicken soup works just fine in place of cream of mushroom.
For the gravy, I used beefy onion soup mix. You can swap it with au jus mix, brown gravy mix, or regular onion soup mix depending on what’s in your pantry.
Serving Ideas
Serve this crockpot Salisbury steak over mashed potatoes, rice, or egg noodles. Anything that can soak up that rich gravy! Add a simple side of steamed vegetables if you like, and dinner’s done.
Troubleshooting
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My patties fell apart: This can happen if the mixture wasn’t fully combined or if they weren’t browned long enough before going into the slow cooker. Make sure to mix well and give them a good sear on both sides.
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The gravy is too thin: Let it cook uncovered for the last 20–30 minutes to help it thicken, or stir in a small cornstarch slurry (1 tablespoon cornstarch mixed with a little cold water).
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The gravy is too thick: Add a splash of beef broth while reheating and stir until it reaches your preferred consistency.
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The patties seem dry: Leaner beef can dry out more easily. Next time, use 85/15 ground beef and avoid overcooking.
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The flavor needs a boost: A small splash of Worcestershire sauce or a pinch of salt at the end can brighten everything up.
Crockpot Salisbury Steak
Ingredients
Beef Patties:
- 2 lbs lean ground beef
- ½ cup Italian style bread crumbs
- ¼ cup milk
- 1 egg
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil for frying
Gravy:
- 4 oz sliced mushrooms
- 1 onion sliced
- 2 cloves garlic minced
- 1 ½ cups beef broth
- 10.5 oz can cream of mushroom soup
- 1 oz beefy onion soup mix
Instructions
- Add the sliced onions, mushrooms, and garlic to the bottom of the slow cooker.
- In a large bowl, combine the ingredients for the beef patties (leave out the oil), then form the mixture into 8 patties.
- Heat a large skillet over medium-high heat and brown the patties on both sides, about 3–4 minutes per side. They don’t need to be fully cooked, just nicely browned. Transfer them to the slow cooker.
- In a bowl, whisk together the beef broth, cream of mushroom soup, and beefy onion soup mix until smooth. Pour the mixture over the patties.
- Cover and cook on LOW for 4–5 hours, until the beef is cooked through and tender.
- Spoon the rich gravy over the patties before serving.
A cozy, comforting dinner that you’ll definitely want to add to your rotation! I hope you really love this one, and please do let me know how it turns out if you make it at home! Your feedback plays such an important part in how I create and develop new recipes, and it means so much to me! Leave a comment below, and don’t forget to tag me on Instagram @slimmingviolet and #slimmingviolet.
