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Slow Cooker Salisbury Steak
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Slow Cooker Salisbury Steak

Slow Cooker Salisbury Steak is a rich, hearty dish featuring tender beef patties slow-cooked in a flavorful onion and mushroom gravy. This easy, hands-off recipe requires just 10 minutes of prep and slow cooks for 4–5 hours, allowing the flavors to meld perfectly. Serve it over mashed potatoes, rice, or egg noodles for a satisfying, comforting meal.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4
Course: Main Course
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs ground beef
  • ½ cup breadcrumbs
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup beef broth
  • 1 small onion sliced
  • 1 cup mushrooms sliced

Method
 

  1. In a large bowl, mix ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Shape into 4–6 patties.
  2. Heat a skillet over medium-high heat and lightly brown the patties for 2–3 minutes per side. This helps seal in the juices and enhances flavor.
  3. Place sliced onions and mushrooms at the bottom of the slow cooker. Lay the seared patties on top, then pour beef broth over them. Cover and cook on low for 4–5 hours or until the patties are fully cooked and tender.
  4. Once the patties are done, transfer them to a plate. Stir a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) into the slow cooker to thicken the gravy. Let it cook for 5 more minutes.
  5. Return the patties to the slow cooker and coat them in the thickened gravy. Serve hot with mashed potatoes, rice, or buttered noodles.

Notes

  • Make Ahead: Prepare the patties in advance and store them in the fridge for up to 24 hours before cooking.
  • Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Warm gently in a skillet over low heat or microwave for 1–2 minutes.
  • Freezing: Freeze cooked patties and gravy for up to 3 months. Thaw overnight before reheating.