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Crockpot Salisbury Steak

Crockpot Salisbury Steak

This Crockpot Salisbury Steak recipe is your shortcut to a beloved, home-style dinner that's incredibly tender, incredibly flavorful, and surprisingly easy to prepare. Perfect for busy weeknights, this beloved classic transforms simple ingredients into a deeply satisfying meal, all cooked hands-off in your slow cooker.
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Prep Time 20 minutes
Cook Time 6 minutes
Searing Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Salisbury Steaks
  • 1.5 pounds ground beef
  • 1/2 cup breadcrumbs plain or seasoned
  • 1/4 cup finely chopped onion
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Mushroom Gravy
  • 2 tablespoons olive oil for searing
  • 8 ounces cremini mushrooms sliced
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 tablespoon ketchup
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste

Equipment

  • Slow Cooker
  • Large skillet
  • Large bowl

Method
 

  1. In a large bowl, combine the ground beef, breadcrumbs, finely chopped onion, egg, Worcestershire sauce, salt, and pepper. Mix gently with your hands until just combined; be careful not to overmix, as this can result in tough patties.
    1.5 pounds ground beef, 1/2 cup breadcrumbs, 1/4 cup finely chopped onion, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon black pepper
  2. Divide the beef mixture into 4-6 equal portions and shape them into oval patties, about 1/2-inch thick. Heat the olive oil in a large skillet over medium-high heat. Sear the patties for about 2-3 minutes per side, until nicely browned. This step is crucial for flavor and texture. Do this in batches if necessary, and don't worry about cooking them all the way through.
    2 tablespoons olive oil
  3. Once seared, carefully transfer the browned patties to your slow cooker insert. Arrange them in a single layer.
  4. In the same skillet used for searing (no need to clean it), add the butter over medium heat. Once melted, add the sliced onion and cook, stirring occasionally, until softened and lightly caramelized, about 5-7 minutes. Add the sliced mushrooms and cook for another 5-7 minutes, until they have released their moisture and are beginning to brown.
    8 ounces cremini mushrooms, 2 tablespoons unsalted butter
  5. Sprinkle the flour over the sautéed onions and mushrooms. Cook, stirring constantly, for 1-2 minutes to cook out the raw flour taste.
    3 tablespoons all-purpose flour
  6. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the skillet. Stir in the ketchup, Dijon mustard, and garlic powder. Bring the mixture to a simmer, stirring until it thickens slightly.
    2 cups beef broth, 1 tablespoon ketchup, 1 teaspoon Dijon mustard, 1/4 teaspoon garlic powder
  7. Carefully pour the gravy mixture evenly over the Salisbury steaks in the slow cooker.
  8. Cover the slow cooker and cook on LOW for 4-6 hours, or on HIGH for 2-3 hours, until the Salisbury steaks are cooked through and the gravy is rich and thickened.
  9. Before serving, taste the gravy and season with additional salt and pepper if needed. Serve the Crockpot Salisbury Steak hot, spooning extra gravy and vegetables over the top. It's traditionally served over mashed potatoes, but noodles or rice are also fantastic accompaniments.
    Salt and black pepper to taste

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Can also be frozen.