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Slow Cooker Salisbury Steak

Slow cooker Salisbury steak with fall-apart tender patties slow-cooked in a rich mushroom gravy. Sear first for browned flavor, then set and forget in the crockpot until the meat nearly melts into the sauce.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Salisbury steak patties
  • 1.5 lb ground beef
  • 0.33 cup breadcrumbs
  • 1 egg
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.1 salt and pepper to taste
Mushroom gravy
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 packet (1 oz) brown gravy mix
  • 1.5 cup beef broth
  • 8 oz mushrooms, sliced
  • 1 tbsp Worcestershire sauce
  • 0.5 fresh thyme for garnish

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Form the Salisbury steak patties
  1. In a mixing bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until evenly mixed, then form into 4–6 oval patties.
  2. Heat a cast iron skillet over medium-high heat and sear the patties for 2–3 minutes per side until browned, then place them into the slow cooker.
Make and cook in mushroom gravy
  1. Whisk cream of mushroom soup, brown gravy mix, beef broth, and Worcestershire sauce together until smooth, then pour the gravy over the patties.
  2. Scatter the sliced mushrooms over the top of the patties.
  3. Cook on Low for 5–6 hours or High for 2.5–3 hours, until the patties are very tender and the meat almost melts into the mushroom gravy.
Serve
  1. Serve the Salisbury steak over mashed potatoes, spooning mushroom gravy over the top and garnishing with fresh thyme.

Notes

For the best texture, sear the patties until visibly browned so they hold together while slow-cooking. Store leftovers in the refrigerator up to 3–4 days; reheat gently on the stovetop or microwave until hot. Freezing is yes—freeze in portions for up to 2–3 months and thaw overnight in the fridge. For a lower-fat option, use 90% lean ground beef and consider low-sodium beef broth to keep flavor balanced.