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Slow Cooker Salisbury Steak simmering in a crockpot, ready to be served as a comforting and flavorful meal.

Easy Slow Cooker Salisbury Steak

This Salisbury steak recipe delivers incredibly tender, juicy patties swimming in a rich, savory gravy. It's a next-level comfort food dish that's perfect for busy weeknights. Simply set it and forget it in the slow cooker for a delicious and easy meal.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds ground beef 80/20 blend
  • 1 cup bread crumbs plain or Italian seasoned
  • 1 medium onion, finely chopped
  • 1 large egg, lightly beaten
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 3 cups beef broth
  • 1 medium onion, sliced
  • 8 ounces sliced mushrooms cremini or button
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 tablespoon dried parsley optional, for garnish

Equipment

  • Slow cooker
  • Large bowl
  • large skillet
  • Measuring cups
  • Measuring spoons
  • whisk
  • small bowl
  • Spatula or spoon
  • knife
  • cutting board

Method
 

  1. In a large bowl, combine the ground beef, bread crumbs, chopped onion, egg, Worcestershire sauce, garlic powder, onion powder, thyme, salt, and pepper.
  2. Gently mix everything together with your hands until just combined. Be careful not to overmix, as this can make the patties tough.
  3. Form the mixture into 6-8 oval-shaped patties, about 1 inch thick.
  4. Heat the olive oil in a large skillet over medium-high heat.
  5. Carefully sear the patties on both sides until browned, about 2-3 minutes per side. This step adds a ton of flavor and helps keep the patties from falling apart in the slow cooker.
  6. Place the sliced onion and minced garlic in the bottom of the slow cooker.
  7. Arrange the seared Salisbury steak patties on top of the onion and garlic.
  8. Scatter the sliced mushrooms around the patties.
  9. In a separate bowl, whisk together the beef broth, Worcestershire sauce, and Dijon mustard. Pour the mixture over the patties and mushrooms.
  10. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
  11. In a small bowl, whisk together the cornstarch and cold water until smooth. This is your slurry.
  12. During the last 30 minutes of cooking, stir the cornstarch slurry into the slow cooker.
  13. Cover and continue to cook until the gravy has thickened to your desired consistency.
  14. Garnish with dried parsley, if desired.
  15. Serve the Slow Cooker Salisbury Steak over mashed potatoes, rice, egg noodles, or your favorite side dish.

Notes

Don't overcrowd the slow cooker. Sear the patties for maximum flavor. Adjust the gravy consistency with more cornstarch slurry or beef broth as needed. Thyme adds a great earthy flavor. Leftover Salisbury steak can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. You can substitute ground turkey for ground beef. Try adding a pinch of red pepper flakes or a dash of hot sauce to the gravy for a spicy kick. Stir in a dollop of sour cream or cream cheese at the end for a richer, creamier gravy.