Slow Cooker Salisbury Steak With Onion Gravy

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This homestyle Slow Cooker Salisbury Steak with Onion Gravy yields exceptionally tender beef patties smothered in a rich, savory mushroom and onion gravy. Searing the patties briefly beforehand locks in flavor and helps them hold their shape during long, slow cooking.

  • Prep Time: 20 minutes
  • Cook Time: 6 hours (Low) or 3 hours (High)
  • Servings: 6

Ingredients

  • The Beef Patties:
    • 1 1/2 pounds lean ground beef (80/20 or 85/15)
    • 1/3 cup plain breadcrumbs (or panko)
    • 1 large egg
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 tablespoon neutral cooking oil (for searing)
  • The Onion & Mushroom Gravy:
    • 2 large yellow onions, thinly sliced into half-moons
    • 8 ounces cremini (baby bella) mushrooms, sliced
    • 2 cloves garlic, minced
    • 2 tablespoons all-purpose flour (to thicken the gravy)
    • 2 cups low-sodium beef broth
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon tomato paste (or ketchup)
    • 1/2 teaspoon dried thyme
    • Salt and black pepper to taste
    • Chopped fresh parsley (for garnish)

Instructions

1. Form and Sear the Patties

  • In a large mixing bowl, combine the ground beef, breadcrumbs, egg, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Mix gently with your hands just until combined (do not overmix, or the patties will get tough).
  • Divide the mixture into 6 equal portions and shape them into oval patties roughly the size of a hamburger bun.
  • Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear the patties for about 2 minutes per side until they develop a nice golden-brown crust. (They do not need to be cooked through yet). Transfer them to a plate and set aside.

2. Sauté the Onions and Mushrooms

  • In the same skillet with the remaining pan drippings, reduce the heat to medium. Add the sliced onions and mushrooms.
  • Cook, stirring occasionally, for 6 to 8 minutes until the vegetables are tender and the onions are golden brown.
  • Add the minced garlic and flour, stirring constantly for 1 minute to cook out the raw flour taste.

3. Build the Gravy Base

  • Slowly pour in the beef broth, whisking constantly to prevent lumps from forming.
  • Stir in the Worcestershire sauce, tomato paste, and dried thyme. Bring the mixture to a gentle simmer until it starts to thicken slightly, then remove from heat.

4. Slow Cook

  • Pour the onion and mushroom gravy mixture into the bottom of your slow cooker.
  • Arrange the seared beef patties in a single layer right into the gravy, spooning some of the onions and mushrooms over the top of each patty.
  • Cover with the lid and cook on LOW for 5 to 6 hours (or HIGH for 3 hours), until the beef is melt-in-your-mouth tender and the gravy is rich.

5. Serve

  • Taste the gravy and season with additional salt and pepper if needed.
  • Ladle the tender Salisbury steaks, heaps of caramelized onions and mushrooms, and rich gravy generously over mashed potatoes, egg noodles, or white rice. Garnish with fresh parsley before serving.

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