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Slow Cooker Salisbury Steak

Slow cooker Salisbury steak with fall-apart tender patties slow-cooked in rich mushroom gravy. This crockpot Salisbury steak recipe sears first, then cooks until the meat almost melts into the sauce.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Salisbury steak patties
  • 1.5 lb ground beef
  • 0.33 cup breadcrumbs
  • 1 egg
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt and pepper to taste
Mushroom gravy
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 packet (1 oz) brown gravy mix
  • 1.5 cup beef broth
  • 8 oz mushrooms, sliced
  • 1 tbsp Worcestershire sauce
  • 0.25 fresh thyme for garnish

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Form the patties
  1. In a mixing bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, and salt and pepper to taste, then form into 4–6 oval patties with even thickness for consistent cooking.
Sear and load the crockpot
  1. Heat a skillet over medium-high heat and sear patties 2–3 minutes per side until browned, then transfer them to the slow cooker.
Make and pour the mushroom gravy
  1. Whisk cream of mushroom soup, brown gravy mix, beef broth, and Worcestershire sauce until smooth, then pour the gravy over the patties so they are mostly covered.
  2. Scatter sliced mushrooms over the top so they sink into the gravy as it cooks.
Slow cook until tender
  1. Cook on Low for 5–6 hours or High for 2.5–3 hours until patties are very tender and the sauce looks thick, bubbling around the edges.
  2. Serve patties over mashed potatoes with mushroom gravy and garnish with fresh thyme for a fresh finishing aroma.

Notes

For the most tender result, avoid stirring after the gravy is poured—let it cook undisturbed so the patties stay intact. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stovetop or in the microwave until hot. Freezing is yes for up to 2 months; thaw overnight in the fridge before reheating. For a lower-fat option, use 90% lean or leaner ground beef and choose reduced-sodium beef broth.