Go Back
Crock Pot Salisbury Steak

Crock Pot Salisbury Steak

Tender, seasoned ground beef patties slowly cooked in a rich mushroom and onion gravy until flavorful and comforting. This easy Crock Pot Salisbury Steak is a hearty family dinner that pairs beautifully with mashed potatoes, egg noodles, rice, or roasted vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Salisbury Steak
  • 2 pounds ground beef preferably 80/20
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 1/4 cup finely minced yellow onion
  • 2 cloves garlic minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon cooking oil or butter for browning
For the Mushroom Onion Gravy
  • 8 ounces fresh mushrooms sliced
  • 1 medium yellow onion thinly sliced
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons ketchup
  • 1 tablespoon Dijon mustard
  • 2 tablespoons all-purpose flour or use a cornstarch slurry for gluten-free preparation
  • 1 tablespoon butter if needed
  • 1/2 teaspoon black pepper or to taste
  • Salt to taste
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • 5–6-quart Crock Pot or slow cooker
  • Large mixing bowl
  • Large skillet
  • Whisk
  • Measuring cups and spoons
  • Spatula or tongs
  • Cutting board
  • Sharp knife
  • Instant-read meat thermometer

Method
 

  1. Prepare the beef mixture: Add the ground beef, breadcrumbs, egg, minced onion, garlic, Worcestershire sauce, salt, and black pepper to a large bowl. Mix gently until just combined. Avoid overmixing to keep the patties tender.
  2. Shape the patties: Divide the mixture into 6 equal portions and shape each into a thick oval patty.
  3. Brown the patties: Heat the oil or butter in a large skillet over medium-high heat. Brown the patties for about 2–3 minutes per side. They do not need to be cooked through at this stage.
  4. Prepare the vegetables: Using the same skillet, lightly sauté the sliced mushrooms and onions for several minutes until the mushrooms begin to soften and the onions become fragrant.
  5. Make the gravy mixture: Whisk together the beef broth, Worcestershire sauce, ketchup, Dijon mustard, flour, and black pepper until smooth. If using cornstarch instead of flour, first mix the cornstarch with a small amount of cold broth to form a smooth slurry.
  6. Layer the slow cooker: Place some of the mushrooms and onions in the bottom of the Crock Pot. Arrange the browned Salisbury steak patties on top, then cover with the remaining mushrooms and onions.
  7. Add the gravy: Pour the prepared gravy mixture evenly over the beef patties and vegetables.
  8. Slow cook: Cover and cook on Low for 4–6 hours or High for 2–3 hours, depending on your slow cooker and the size of the patties. Cook until the beef reaches a safe internal temperature and the patties are tender.
  9. Check the gravy: If the gravy is thinner than desired, transfer some of the liquid to a saucepan and reduce it gently, or add an appropriate thickening slurry. Remember that the gravy will thicken slightly as it cools.
  10. Finish and serve: Return the patties to the gravy if necessary, spoon plenty of mushroom and onion gravy over each serving, and garnish with fresh parsley. Serve immediately with your favorite side dishes.

Notes

Best beef: An 80/20 ground beef blend produces especially juicy and flavorful patties.
Do not overmix: Gently combine the ingredients to prevent dense, tough Salisbury steak.
Browning is recommended: While optional, searing the patties before slow cooking adds valuable caramelized flavor.
Mushroom options: Cremini, baby bella, or white button mushrooms all work well.
For gluten-free: Use certified gluten-free breadcrumbs and verify that the beef broth, Worcestershire sauce, ketchup, and mustard are gluten-free.
For thicker gravy: Add a cornstarch slurry near the end of cooking rather than adding dry cornstarch directly to the hot gravy.
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Freeze for up to 3 months for best quality.
Serving suggestion: Serve over creamy mashed potatoes, egg noodles, rice, cauliflower mash, or roasted vegetables for a complete meal.
Food safety: Because this recipe uses ground beef, verify doneness with an instant-read thermometer rather than relying only on appearance.