Slow Cooker Salisbury Steak

I remember the first time I slow-cooked Salisbury steak: the kitchen filled with a meaty, oniony aroma that made everyone forget about the busy day. This version keeps things simple — pantry staples, a little skillet work up front, and a hands-off slow cooker finish that turns basic ingredients into classic comfort food. It’s the kind of dinner that’s easy to prep in the morning and reliably satisfying at night.

Why you’ll love this dish

This recipe is all about everyday comfort with minimal fuss. Ground beef, a binder, and a savory onion-soup gravy come together to create tender, flavorful patties without standing over the stove. It’s ideal for:

• Weeknight family dinners when you want something hearty but hands-off.
• Budget-friendly meal planning — inexpensive ingredients, big flavor.
• Meal prep: leftovers reheat well and freeze nicely.
• Kid-approved textures and familiar flavors.

“This slow cooker Salisbury steak filled the house with warmth and tasted like a Sunday roast on a Tuesday night.”

Beyond nostalgia, there’s real technique here: browning builds rich flavor, and the slow-cook finishes the patties tenderly while the mushrooms and onion-soup mix form a simple, savory gravy.

The cooking process explained

Before you grab ingredients, here’s the flow so you know what to expect:

1. Mix and form beef patties with binder and seasonings.
2. Brown patties briefly in a skillet — this step adds flavor and color.
3. Sauté mushrooms in that same skillet to pick up browned bits.
4. Transfer patties and mushrooms to slow cooker. Add beef broth and onion soup mix.
5. Cook low and slow for 6–8 hours until patties are tender and gravy is flavorful.
6. Serve over mashed potatoes, rice, or buttered noodles.

This is mostly hands-off after step 4, and the slow, gentle heat develops a deep, homey gravy.

What you’ll need

• 1 lb ground beef (80/20 or 85/15 for flavor)
• 1/2 cup bread crumbs (plain or panko)
• 1 large egg
• 1 medium onion, finely chopped
• 2 cups mushrooms, sliced (button or cremini)
• 1 cup beef broth (low-sodium if desired)
• 1 packet onion soup mix
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste

Substitutions and notes:

• For lower sodium, use low-sodium beef broth and a reduced-sodium onion soup mix or make your own with onion powder, beef bouillon, and dried herbs.
• Swap ground turkey or chicken for a lighter version—expect slightly different texture and flavor.
• Use gluten-free breadcrumbs or crushed gluten-free crackers to make this GF.

Step-by-step instructions

1. In a large bowl, combine ground beef, breadcrumbs, egg, chopped onion, Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined — overworking makes the patties dense.
2. Shape the mixture into 4 evenly sized patties. Press them slightly flat so they cook evenly.
3. Heat a tablespoon of oil in a skillet over medium-high heat. Brown the patties 2–3 minutes per side until they have a golden crust. They do not need to be cooked through — browning is for flavor.
4. Transfer browned patties to the slow cooker, arranging them in a single layer if possible.
5. In the same skillet, add a little more oil if needed and sauté the sliced mushrooms until they release their moisture and start to brown, about 4–5 minutes. Spoon mushrooms over the patties in the slow cooker.
6. Pour 1 cup beef broth into the skillet to deglaze, scraping up browned bits, then stir in the onion soup mix until dissolved. Pour this mixture over the patties and mushrooms.
7. Cover and cook on LOW for 6–8 hours, or until patties are tender and the gravy is flavorful. If you prefer a thicker gravy, whisk a tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker 20–30 minutes before serving, then increase heat to HIGH to thicken.
8. Taste and adjust seasoning with salt, pepper, or a splash more Worcestershire if needed. Serve hot over mashed potatoes, rice, or egg noodles.

Best ways to enjoy it

• Classic pairing: creamy mashed potatoes to soak up the gravy.
• Lighter option: serve over buttered egg noodles and steamed green beans.
• For a cozy family plate: creamy colcannon (mashed potatoes with cabbage) adds texture and greens.
• Garnish ideas: chopped parsley, chives, or a dollop of sour cream for brightness.
• Make it a meal: add a simple salad or roasted Brussels sprouts and a crusty roll.

Storage and reheating tips

• Refrigerate: Store in an airtight container for 3–4 days.
• Freeze: Cool completely, then freeze in airtight containers for up to 3 months. Label with date.
• Reheat from fridge: Warm in a saucepan over medium-low heat, stirring gently until hot. Add a splash of beef broth if the gravy has thickened too much.
• Reheat from frozen: Thaw overnight in the fridge, then reheat as above. Or reheat in a 325°F (160°C) oven covered, until hot throughout.
• Food safety: Ground beef should reach an internal temperature of 160°F (71°C) when fully cooked. When reheating, ensure dishes are steaming hot (165°F / 74°C).

Helpful cooking tips

• Don’t skip browning. The Maillard reaction from searing the patties and mushrooms adds depth to the gravy.
• Keep patties uniform in size so they cook evenly.
• Mix meat gently. Overmixing makes tough patties.
• Use the skillet deglaze to capture flavor. Scraping up browned bits into the broth and soup mix makes a tastier sauce.
• If the gravy is too thin at the end, thicken with a cornstarch slurry (1 TBSP cornstarch + 2 TBSP cold water) and stir in, then cook 15–20 minutes on high.
• For extra-richness, swap half the beef broth for beef stock or add a splash of heavy cream at the end.

Creative twists

• Mushroom-forward: Double the mushrooms and add a splash of sherry while deglazing for a savory boost.
• Make it gluten-free: Use GF breadcrumbs and a gluten-free onion soup mix.
• Lighter protein: Try ground turkey, but add a tablespoon of olive oil to patties for moisture.
• Smoky twist: Add 1/2 teaspoon smoked paprika to the meat mix for subtle smokiness.
• Slow cooker to skillet finish: After slow-cooking, transfer patties to a skillet and reduce the gravy for a thicker, restaurant-style sauce.

Common questions

Q: Can I skip browning the patties and go straight to the slow cooker?
A: You can, but browning adds significant flavor through the Maillard reaction. If short on time, sear just one side or brown the mushrooms well and scrape the skillet when deglazing to compensate.

Q: How long does this take to prep and cook?
A: Prep is about 15–20 minutes (mixing and browning). Cooking is 6–8 hours on LOW. Total active time is minimal, making it perfect for busy days.

Q: Can I use instant pot or pressure cooker instead of a slow cooker?
A: Yes. Brown patties using the sauté function, sauté mushrooms next, then add broth and onion soup mix. Pressure cook on high for 12–15 minutes, then use a natural release for 5–10 minutes. Thicken the sauce afterward if needed.

Q: Is this safe to eat leftover the next day?
A: Yes. Store within two hours of cooking in the fridge and consume within 3–4 days. Reheat to 165°F (74°C) before serving.

Q: How do I make the gravy thicker without cornstarch?
A: You can mash a few cooked potatoes into the gravy, simmer uncovered to reduce it, or whisk in a tablespoon of flour into the deglazing broth and cook briefly before adding to the slow cooker.

Conclusion

If you want a trusted, effortless comfort meal, this slow cooker Salisbury steak delivers consistent results and plenty of leftovers. For another take with step-by-step photos and slightly different seasonings, check out Slow Cooker Salisbury Steak {Easy Meal!} – Spend with Pennies. For a popular community-tested version and reader tips, see Slow Cooker Salisbury Steak Recipe.

Slow Cooker Salisbury Steak

This slow cooker Salisbury steak is a simple yet hearty dish featuring ground beef patties cooked in a savory onion-soup gravy, perfect for busy weeknight dinners.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Patties

• 1 lb ground beef (80/20 or 85/15 for flavor)
• 1/2 cup bread crumbs (plain or panko) Use gluten-free if necessary
• 1 large egg
• 1 medium onion, finely chopped
• 1 tbsp Worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp black pepper Adjust to taste

For the Gravy

• 2 cups mushrooms, sliced (button or cremini)
• 1 cup beef broth (low-sodium if desired) Use low-sodium for a healthier option
• 1 packet onion soup mix Consider homemade for lower sodium

Additional Seasoning

• to taste Salt and pepper

Method

 

Preparation

1. In a large bowl, combine ground beef, breadcrumbs, egg, chopped onion, Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined.
2. Shape the mixture into 4 evenly sized patties and press them slightly flat.

Cooking

1. Heat a tablespoon of oil in a skillet over medium-high heat. Brown the patties for 2–3 minutes per side until they have a golden crust.
2. Transfer browned patties to the slow cooker, arranging them in a single layer if possible.
3. Sauté the sliced mushrooms in the same skillet until they release moisture and start to brown, about 4–5 minutes. Spoon mushrooms over the patties in the slow cooker.
4. Deglaze the skillet with 1 cup beef broth, scraping up browned bits. Stir in the onion soup mix until dissolved, then pour this mixture over the patties and mushrooms.
5. Cover and cook on LOW for 6–8 hours, or until patties are tender and the gravy is flavorful.
6. If desired, whisk a tablespoon of cornstarch with 2 tablespoons of cold water, stirring it into the slow cooker 20–30 minutes before serving to thicken the gravy.

Notes

Serve with creamy mashed potatoes, rice, or buttered noodles. Leftovers reheat well and freeze nicely. For a vegetarian option, try using lentil or mushroom-based patties.