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Easy Slow Cooker Salisbury Steak

This recipe delivers tender and flavorful Salisbury steak simmered in a rich, savory gravy, all thanks to the magic of slow cooking. Searing the patties before slow cooking is key to developing a delicious crust and locking in moisture, while a well-made gravy ties everything together for a comforting meal.
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Prep Time 25 minutes
Cook Time 7 hours
Total Time 7 hours 25 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Ground Beef 80/20 blend
  • 1/2 cup Plain Breadcrumbs
  • 1 Large Egg, beaten
  • 1/4 cup Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 2 tbsp Olive Oil
  • 1 Onion, sliced
  • 2 cloves Garlic, minced
  • 2 tbsp All-Purpose Flour
  • 2 cups Beef Broth
  • 1/2 cup Red Wine optional
  • 2 tbsp Tomato Paste
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dijon Mustard
  • 1/2 tsp Dried Thyme
  • Salt to taste
  • Pepper to taste

Equipment

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

Method
 

  1. In a large bowl, combine ground beef, breadcrumbs, egg, chopped onion, minced garlic, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, salt, and pepper. Gently mix until just combined.
  2. Divide the mixture into 6 equal portions and form into oval-shaped patties, about 3/4 inch thick.
  3. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Sear the patties for 2-3 minutes per side, until nicely browned. Sear in batches if necessary.
  4. In the same skillet, add the remaining 1 tbsp of olive oil. Sauté the sliced onion until softened and slightly caramelized, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  5. Sprinkle the flour over the onions and garlic and cook for 1-2 minutes, stirring constantly, to create a roux.
  6. Gradually whisk in the beef broth, red wine (if using), tomato paste, 1 tbsp Worcestershire sauce, Dijon mustard, and 1/2 tsp dried thyme. Bring to a simmer, stirring until the gravy thickens slightly. Season with salt and pepper to taste.
  7. Pour the gravy into the slow cooker. Arrange the seared patties in the gravy, ensuring they are mostly submerged.
  8. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the patties are cooked through and tender.
  9. Serve over mashed potatoes, egg noodles, or rice, spooning the gravy generously over the top.

Notes

For optimal flavor and moisture, use an 80/20 ground beef blend. Do not overmix the ingredients for the patties to avoid a tough texture. Searing the patties before slow cooking is crucial for flavor development. Cooking on low for 6-8 hours yields the most tender results. Gravy can be adjusted to taste with additional salt, pepper, or other spices. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.