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Easy Salisbury steak recipe featured image shows a close-up of browned oval-shaped patties smothered in rich gravy with sauteed mushrooms and onions.

Crazy Good Slow Cooker Salisbury Steak

This Salisbury steak recipe transforms ground beef into fall-apart tender patties bathed in a rich, savory gravy, all with minimal effort in a slow cooker. Perfect for busy weeknights, this comforting dish will quickly become a family favorite.
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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: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds ground beef 80/20
  • 1/2 cup plain bread crumbs
  • 1 large egg
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 4 cups low-sodium beef broth
  • 1 large onion, sliced into rings
  • 8 ounces sliced cremini mushrooms
  • 2 tablespoons ketchup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Fresh parsley, for garnish optional

Equipment

  • Large bowl
  • measuring cups and spoons
  • cutting board
  • knife
  • large skillet
  • Slow cooker
  • Medium bowl
  • whisk
  • spoon or spatula

Method
 

  1. In a large bowl, combine the ground beef, bread crumbs, egg, finely chopped onion, minced garlic, Worcestershire sauce, dried thyme, salt, and pepper. Gently mix until just combined, being careful not to overmix.
  2. Divide the mixture into 6-8 equal portions and shape them into oval patties, about 1/2 inch thick.
  3. Heat the olive oil in a large skillet over medium-high heat. Brown the patties on both sides for about 2-3 minutes per side. You don't need to cook them all the way through, just sear them.
  4. Place the sliced onion rings in the bottom of the slow cooker.
  5. Arrange the browned patties on top of the onions. Scatter the sliced mushrooms over the patties.
  6. In a medium bowl, whisk together the beef broth, ketchup, Dijon mustard, and Worcestershire sauce. Pour the mixture over the patties and mushrooms in the slow cooker.
  7. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the patties are cooked through and very tender.
  8. In a small bowl, whisk together the cornstarch and water to create a slurry.
  9. Pour the slurry into the slow cooker and stir gently. Cover and cook for another 15-20 minutes, or until the gravy has thickened to your desired consistency.
  10. Serve the Salisbury steaks and gravy over mashed potatoes, rice, or egg noodles. Garnish with fresh parsley, if desired.

Notes

For best results, do not overmix the ground beef mixture, as this can lead to tough patties. Browning the patties is crucial for adding flavor. Adjust the seasoning of the gravy to your liking before thickening. Leftovers can be stored in the refrigerator for up to 3 days. To freeze, let the Salisbury steak cool completely, then transfer it to an airtight container or freezer bag and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. You can add carrots, celery, or bell peppers for extra vegetables. A cup of dry red wine can be added to the gravy for a richer flavor. For a creamier gravy, stir in a dollop of sour cream or heavy cream at the end.