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Classic Slow Cooker Salisbury Steak with Mushroom Gravy

This comforting and hearty slow cooker salisbury steak recipe features flavorful beef patties simmered in a rich mushroom and onion gravy until fork-tender. It's the perfect easy-to-make, satisfying meal for a cozy weeknight.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Patties
  • 2 lbs ground beef 80/20 lean recommended
  • 1 large egg
  • 1/2 cup panko breadcrumbs
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil for searing patties
For the Mushroom Gravy
  • 1 large yellow onion thinly sliced
  • 8 oz cremini mushrooms sliced
  • 3 cups beef broth low sodium
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1/4 cup ketchup optional, for added depth
  • 3 tbsp cornstarch
  • 1/4 cup cold water
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Mixing Bowl
  • 12-inch skillet (optional, for searing)
  • 6-quart Slow Cooker
  • Whisk

Method
 

Prepare the Beef Patties
  1. In a large mixing bowl, combine the ground beef, egg, panko breadcrumbs, 1 tablespoon Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined, being careful not to overmix.
  2. Form the mixture into 6-8 oval-shaped patties, about 3/4-inch thick.
  3. Optional (but recommended for flavor): Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the patties for 2-3 minutes per side until nicely browned. This step adds a great depth of flavor. Transfer the seared patties to the bottom of your 6-quart slow cooker.
Prepare and Add the Gravy
  1. In the same skillet (if you seared the patties, otherwise use a clean skillet), add the thinly sliced yellow onion and sliced cremini mushrooms. Sauté over medium heat for 5-7 minutes, until the onions are softened and the mushrooms have released their liquid and browned slightly.
  2. Stir in the beef broth, the remaining 2 tablespoons of Worcestershire sauce, Dijon mustard, and ketchup (if using) into the skillet. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.
  3. Pour the gravy mixture evenly over the patties in the slow cooker.
Slow Cook
  1. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef patties are tender and cooked through.
Thicken and Serve
  1. About 30 minutes before serving, carefully remove the cooked patties from the slow cooker and set them aside on a plate.
  2. In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Slowly stir the cornstarch slurry into the gravy in the slow cooker.
  3. Increase the slow cooker setting to HIGH (if not already there) and cook for another 15-20 minutes, stirring occasionally, until the gravy has thickened to your desired consistency.
  4. Return the patties to the slow cooker and allow them to heat through in the thickened gravy for another 5-10 minutes.
  5. Garnish with fresh chopped parsley and serve hot over mashed potatoes, egg noodles, or rice.

Notes

For best results and maximum flavor, do not skip the step of searing the beef patties before slow cooking. This creates a delicious crust and locks in juices. If you prefer a richer, darker gravy, you can add a tablespoon of browning sauce or a splash of red wine during the gravy preparation. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.