Hamburger Gravy in the Crockpot
Hamburger gravy in the crockpot is old-fashioned comfort food: browned ground beef in a thick, peppery gravy that goes over mashed potatoes, rice or biscuits. The slow cooker keeps it warm and rich until everyone sits down.
Hamburger Gravy in the Crockpot
Course: Main CourseDifficulty: Easy6
servings15
minutes4
hoursGround beef and onions cook in a beefy gravy thickened with flour and finished with a splash of cream. It is thick enough to cling to potatoes and biscuits.
Ingredients
2 lb ground beef (80/20)
1 large yellow onion, finely diced
3 cloves garlic, minced
1/3 cup all-purpose flour
3 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon kosher salt
1 teaspoon black pepper
8 oz sliced mushrooms
1/2 cup heavy cream or evaporated milk
2 tablespoons butter
Directions
- Brown the ground beef in a large skillet over medium-high heat, breaking it into small crumbles, for 8 to 10 minutes until no pink remains. It should reach 160°F.
- Drain all but 2 tablespoons of the fat from the pan.
- Add the onion and garlic and cook for 3 minutes until soft.
- Sprinkle the flour over the beef and stir for 1 minute so it coats everything.
- Scrape the mixture into a 6-quart slow cooker and add the mushrooms.
- Whisk the broth, Worcestershire, tomato paste, onion powder, thyme, salt and pepper in a bowl. Pour it into the cooker and stir.
- Cover and cook on LOW for 4 hours or on HIGH for 2 hours. The gravy should be thick and bubbling at the edges.
- Stir in the butter and cream. Let it heat for 10 minutes on LOW without boiling.
- Taste and add more pepper or salt. Thin with a splash of broth if the gravy is too thick.
- Serve right away over mashed potatoes, rice or split biscuits.
Notes
- Browning first gives deep flavor, so do not skip it. Cooking the flour in the beef fat makes a smooth gravy with no lumps. Use evaporated milk for a lighter finish. Keeps 4 days in the fridge and 3 months in the freezer, but stir in fresh cream after reheating.
Why this gravy is worth the slow cooker
Hamburger gravy is a dish that most people make on the stove in a hurry. The slow cooker gives it more depth. The beef, onion and mushrooms have hours to flavor the gravy, and it never scorches on the bottom like a pan can.
It is also one of the best dishes for staying warm. It sits on the WARM setting for an hour or two with no harm done, which makes it a great weeknight dinner when people come home at different times.
The gravy also stretches the budget. Two pounds of ground beef feeds six people when it is served over potatoes or biscuits, and the leftovers taste even better on the second day.
Ingredient notes
Ground beef: Use 80/20. Leaner beef makes a drier gravy that lacks richness. You can also use ground turkey, but add a little butter.
Flour: Stirring flour into the beef fat is what thickens the gravy. Make sure it cooks for a full minute so the raw taste is gone.
Beef broth: Use low-sodium so you can set the salt level at the end. Boxed broth is fine.
Worcestershire sauce: A tablespoon or two gives the gravy a rich depth that makes it taste like it cooked all day.
Mushrooms: They are optional, but they add an earthy, meaty taste and soak up gravy.
Tips for smooth, rich gravy
Brown the beef well: Do not stop at gray. Let it cook until you hear it sizzle and see some browned bits. That flavor goes into the gravy.
Add the flour to hot fat: The most common mistake is stirring cold flour into liquid at the end, which leaves lumps. Coat the beef with flour first.
Add dairy last: Cream added at the start can curdle over four hours. Stir it in near the end, once the cooking is done.
Season at the end: Broth and Worcestershire both carry salt, and the gravy reduces as it cooks. Taste only after it has thickened and add pepper generously, since pepper is what makes this gravy taste right.
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Swaps and variations
Swap the beef broth for chicken broth for a milder gravy, or add a spoonful of Dijon mustard for tang. For a lighter pot, use ground turkey and skip the cream. Stir in a cup of frozen peas at the end for color. Do not use instant flour to thicken at the start, which goes gluey in a long cook.
If the gravy is too thin after four hours, mix a tablespoon of flour with two tablespoons of cold water and stir it in on HIGH for 15 minutes. If it is too thick, loosen it with a splash of broth.
What to serve with it
Spoon the gravy over mashed potatoes, buttered egg noodles, white rice or split buttermilk biscuits. A side of green beans or sauteed greens balances the richness.
For a diner-style plate, put a scoop of mashed potatoes in the center of a wide bowl, make a well, and fill it with the gravy. Add a pat of butter on the potatoes and a pinch of black pepper over everything.
Storing and reheating
Keep leftovers in a covered container in the fridge for up to 4 days. The gravy will set up and look thick when cold.
Reheat in a saucepan with a splash of broth or milk, stirring until smooth. Freezing works for up to 3 months. Stir well after thawing, and add a spoonful of cream if the gravy looks split.
Hamburger Gravy in the Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 4 hours
- Servings: 6 servings
- Ingredients: 14, led by ground beef (80/20), yellow onion, garlic, all-purpose flour
Tips for Hamburger Gravy in the Crockpot
Browning first gives deep flavor, so do not skip it. Cooking the flour in the beef fat makes a smooth gravy with no lumps. Use evaporated milk for a lighter finish. Keeps 4 days in the fridge and 3 months in the freezer, but stir in fresh cream after reheating.
Hamburger Gravy in the Crockpot FAQ
How long does Hamburger Gravy in the Crockpot take?
Hamburger Gravy in the Crockpot takes 4 hours of cooking after 15 minutes of prep.
How many people does Hamburger Gravy in the Crockpot serve?
This recipe makes 6 servings.
What do I need to make Hamburger Gravy in the Crockpot?
14 ingredients, led by ground beef (80/20), yellow onion, garlic, all-purpose flour. Amounts are in the recipe card above.
