Crockpot Steak and Gravy
Crockpot steak and gravy turns an inexpensive cut like round steak or cube steak into fork-tender meat in a rich brown gravy. It is classic comfort food, and it asks for mashed potatoes or rice.
6
servings15
minutes8
hoursSliced round steak slow cooks in beef broth, onion soup mix and mushroom soup until tender. The gravy is thick and flavorful.
Ingredients
2 lb beef round steak or cube steaks, cut into serving pieces
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 tbsp vegetable oil
1 large onion, sliced
8 oz sliced mushrooms
1 can (10.5 oz) condensed cream of mushroom soup
1 packet (1 oz) dry onion soup mix
1 1/2 cups beef broth
1 tbsp Worcestershire sauce
2 cloves garlic, minced
1 tbsp cornstarch mixed with 2 tbsp cold water
Directions
- Pat the steak dry. Mix the flour, salt and pepper on a plate and coat each piece.
- Heat the oil in a skillet over medium-high heat. Brown the steak for 2 minutes per side.
- Layer the onion, mushrooms and garlic in a 6-quart slow cooker. Add the browned steak.
- Whisk the soup, onion soup mix, broth and Worcestershire in a bowl.
- Pour the mixture over the steak.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours. The meat should be fork-tender and nearly falling apart.
- Stir in the cornstarch slurry. Cook on HIGH for 15 minutes until thickened.
- Taste the gravy. Add pepper if needed. The soup mix is already salty.
- Serve over mashed potatoes, rice or egg noodles.
Notes
- Cube steak breaks down into shreds, which is great for gravy. Round steak holds its shape. If you want minute steaks with gravy, cut the cook time to 5 hours on LOW. Leftovers keep 4 days, and the gravy thickens as it cools, so loosen it with broth. Freeze for up to 3 months.
Why steak and gravy loves the slow cooker
Round steak is lean and tough if you cook it fast. Slow cooking is exactly the right fix. Seven to eight hours on LOW breaks down the connective tissue until the meat is tender enough to cut with a spoon, and it makes its own gravy in the process.
A quick flour dredge and a brown in the skillet gives the gravy a deeper color and flavor. Then the soup, onion mix and mushrooms do the rest while you are at work. It is old-fashioned comfort food, the kind that makes the house smell like dinner hours before anyone sits down.
Ingredient notes
Round steak or cube steaks: Both are lean cuts that turn tender with long cooking. Cut into serving pieces so they cook evenly.
Flour: A light coating helps with browning and adds body to the gravy. Shake off the extra before searing.
Cream of mushroom soup: It forms the creamy base of the gravy. Stir it well with the broth so there are no lumps.
Onion soup mix: One packet adds hearty flavor and salt, so hold off on extra salt until you taste.
Mushrooms: Sliced mushrooms release juices and add earthy flavor to the gravy.
Garlic and Worcestershire: Two cloves and a tablespoon of Worcestershire sharpen the hearty flavor, especially if the soup mix tastes mild.
Tips for the best result
Brown for two minutes a side: A good sear adds flavor and helps the gravy color. Do it in batches so the pan does not steam the meat.
Thicken at the end: Stir in a cornstarch slurry and cook 15 minutes on HIGH. A thin gravy turns rich and glossy.
The most common mistake is rushing the cook: Lean steak that is not tender yet needs more time, not more heat. Cook on LOW for the full 7 to 8 hours, until it is fork-tender and nearly falling apart. Taste the gravy before you serve and add black pepper, but hold back on salt since the soup mix and broth already carry plenty.
Swaps and variations
Cream of celery or cream of chicken soup works in place of mushroom. Beef chuck sliced into strips gives a richer result. Add a splash of red wine in place of some of the broth, or fresh thyme for more herb flavor. Carrots and potatoes can go in the pot for a full meal.
Cooking on HIGH for the full time does not work well for lean steak. It tightens and turns stringy, so LOW is the best choice if you can. A spoonful of sour cream stirred in at the end turns the gravy creamier, and a teaspoon of Dijon adds tang.
What to serve with it
Serve over mashed potatoes, buttered egg noodles or rice, with green beans or peas on the side. Spoon plenty of gravy over everything, and keep a roll or two on the table for the extra. A bowl of buttered peas or glazed carrots on the side gives color and a touch of sweetness against the rich gravy. Serve the steak straight from the cooker on WARM. It stays tender in the gravy for an hour or more, so it is a good dinner for a day when everyone comes home at different times.
Storing, freezing and reheating
Refrigerate leftovers in the gravy for up to 4 days. Reheat in a saucepan over low heat with a splash of broth until hot.
Freeze portions with gravy for up to 3 months. Thaw overnight in the fridge. The meat stays tender in the sauce, so reheating gently keeps it that way. Keep the gravy covered while it cools so a skin does not form, and stir it well when you reheat.
Crockpot Steak and Gravy at a glance
- Prep time: 15 minutes
- Cooking time: 8 hours
- Servings: 6 servings
- Ingredients: 13, led by beef round steak or cube steaks, all-purpose flour, salt, black pepper
Tips for Crockpot Steak and Gravy
Cube steak breaks down into shreds, which is great for gravy. Round steak holds its shape. If you want minute steaks with gravy, cut the cook time to 5 hours on LOW. Leftovers keep 4 days, and the gravy thickens as it cools, so loosen it with broth. Freeze for up to 3 months.
Crockpot Steak and Gravy FAQ
How long does Crockpot Steak and Gravy take?
Crockpot Steak and Gravy takes 8 hours of cooking after 15 minutes of prep.
How many people does Crockpot Steak and Gravy serve?
This recipe makes 6 servings.
What do I need to make Crockpot Steak and Gravy?
13 ingredients, led by beef round steak or cube steaks, all-purpose flour, salt, black pepper. Amounts are in the recipe card above.
