Slow Cooker Salisbury Steak

Tender ground beef patties, brown gravy mix, onions, mushrooms, Dijon, and ketchup slow-cook into cozy, melt-in-your-mouth Salisbury steak.

this Recipe

You know those meals that sneak up on you? The ones you don’t expect to crave but suddenly find yourself making on repeat? Yeah. That’s what happened to me with this Slow Cooker Salisbury Steak. And I’ve gotta be honest—I didn’t see it coming.

My earliest memory of Salisbury steak is from the TV dinner era. The kind where the steak came frozen in a foil tray next to some suspicious mashed potatoes and a brownie that always cooked unevenly. It was… fine. Filler food. Nothing I’d ever write home about. But then a few years ago—somewhere between a chaotic week of school pickups, late work emails, and laundry I kept restarting—I was craving something nostalgic. Something easy, warm, and not another dang taco night.

So I gave Salisbury steak another shot. But this time, I made it in the slow cooker. With actual mushrooms. Real onions. Homemade-ish gravy. And friends… it was like meeting an old friend again, but they’d grown up, gotten cool, and started making great cocktails. It was that kind of glow-up.

Why You’ll Love This Slow Cooker Salisbury Steak Recipe?

Let’s be real—there’s something about letting dinner cook itself that just feels like winning at life. This recipe’s the definition of low-effort, high-reward. You brown the patties (or don’t, I’ve skipped that part before and lived to tell the tale), throw everything in the slow cooker, and walk away.

Five hours later? Your house smells like you’ve been channeling your inner grandma in the best possible way. The beef’s all tender and juicy, the gravy’s rich and full of flavor, and the onions and mushrooms melt right in. It’s comfort food that doesn’t require a lot of brain cells. And on a Thursday night after a long day? That’s exactly what I want.

Also, picky eaters? They weirdly love this. I don’t know if it’s the gravy or the fact that it feels like a fancier burger, but this one’s a hit every time.

Ingredient Notes:

I love a recipe that doesn’t send me to three stores. This one uses stuff I almost always have lying around—and if not, it’s forgiving.

For the patties:

• Ground beef – I usually go with 85/15. Enough fat to keep it juicy, not so much that it turns into a grease bomb.

• Egg yolk – Helps bind things together. Sometimes I use the whole egg. Depends how lazy I’m feeling.

• Minced onion – Adds flavor and moisture. I chop it small but not perfect. It’s fine.

• Panko breadcrumbs – I like the texture better than regular crumbs. But again, use what you’ve got.

• Milk – Just a splash to keep things soft. Whole milk is great, but I’ve used oat milk and it still worked.

• Garlic – I’m a one-clove person, but if you’re a garlic-lover, go wild.

• Salt + pepper – No measurements here. Trust your taste buds.

For the rest:

• Mushrooms – Fresh is best. I usually use baby bellas, but regular white mushrooms are fine too.

• Onion – I slice it into rings because I like how it looks. Very “Sunday-dinner-in-a-hurry” vibes.

• Beef broth – Low sodium gives you more control. Chicken broth in a pinch also works.

• Dry brown gravy mix – The good old packet kind. Don’t overthink it.

• Ketchup + Dijon mustard – This part might sound weird, but trust me. Sweet, tangy, rich—chef’s kiss.

• Parsley – I forget this part half the time and nobody complains.

• Cornstarch + water – For thickening. Works like a charm.

How To Make Slow Cooker Salisbury Steak?

You don’t need to overthink this. I’ve made it with toddlers underfoot, halfway through a grocery shortage, and during a Netflix binge I refused to pause.

Step 1: Mushroom and onion base
Grab your slow cooker. Toss in the sliced mushrooms and onions. This is the flavor foundation, so don’t skimp.

Step 2: Mix and shape the patties
Combine the ground beef, egg yolk, onion, Panko, milk, garlic, and seasoning in a bowl. Mix gently with your hands (don’t mash it into oblivion), then shape into six patties. Not Pinterest-perfect? Good. Neither am I.

Step 3: Brown ‘em… or not
Heat up a skillet and sear each patty for 3ish minutes per side. This adds flavor and keeps them together. But honestly? I’ve skipped this step before and just chucked them in raw. Still tasted awesome.

Step 4: Stack and sauce
Place the patties on top of your mushrooms and onions. In a bowl, whisk together the broth, gravy mix, ketchup, Dijon, and parsley. Pour it over everything. Say a little prayer to the gravy gods if you want.

Step 5: Let it do its thing
Cover and cook on low for 5 hours. Forget about it. Go live your life. Take a nap. Watch trash TV. Fold half your laundry and leave the rest. It’ll be fine.

Step 6: Thicken that gravy
Take the patties out gently (they’ll be tender). Mix your cornstarch and water, stir it into the slow cooker, turn it to high, and let it bubble for a few minutes. Then put the patties back in and spoon that gravy all over ‘em.

Done. You’re a hero.

Storage Options:

This dish somehow tastes even better the next day. If I’m lucky enough to have leftovers (rare), I store them in an airtight container in the fridge for up to four days. The gravy thickens, the flavors get deeper—it’s basically Salisbury steak on vacation.

Freezing? Yep. Works great. I portion it into containers with extra gravy, label it (because “brown mystery sauce” isn’t helpful later), and freeze for up to 3 months.

Variations and Substitutions:

Let’s face it—we don’t always have the “right” ingredients. Here’s what I’ve tried, and what totally worked:

• Ground turkey or chicken – Lighter, still tasty. Maybe add a splash of Worcestershire for richness.

• Skip the browning – Lazy mode? Just toss the patties in raw. They’ll still cook just fine.

• Add sliced carrots or celery – For some extra veg if you’re pretending to eat healthy.

• Use regular breadcrumbs – Or crushed crackers. I once used crushed Goldfish. Don’t ask.

• Extra mustard or ketchup – If you love tang, add a little more. Go by taste.

What to Serve with Slow Cooker Salisbury Steak?

The steak’s the star, but it needs a good sidekick. Here’s what works:

• Mashed potatoes – The obvious choice. Soaks up the gravy like a sponge. You need this.

• Egg noodles – Comfort on comfort. Enough said.

• Rice – White, brown, jasmine—whatever you’ve got.

• Roasted veggies – Carrots, Brussels, green beans… something to feel balanced.

• Crusty bread or biscuits – For mopping up gravy when you run out of carbs on the plate.

Frequently Asked Questions:

Do I have to brown the patties first?
Nope. You should, because flavor—but if you’re short on time or dishes? Skip it. It still works.

Does it have to be Dijon?
Not really. Yellow mustard is fine. Even spicy brown. Just adds a nice kick.

Can I use pre-made gravy instead of the mix?
Sure! Just reduce the broth a bit or it might get too thin.

So yeah… Slow Cooker Salisbury Steak has kind of become my low-key dinner superhero. It’s cozy, forgiving, full of flavor, and the kind of thing that makes people ask, “Wait—you made this?”

If you try it, let me know how it turns out. Or how you tweaked it. Or if you also used Goldfish instead of breadcrumbs once. No judgment here.

Keep the Flavor Coming – Try These:

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Slow Cooker Salisbury Steak

Prep Time 10 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 10 minutes mins

In this masterpiece, we transform ground beef into tender and flavorful patties that rest perfectly on a bed of sliced mushrooms and onions. What truly makes this dish stand out is the smooth gravy, effortlessly created using a dry brown gravy mix, ketchup Dijon mustard and fresh parsley. As your slow cooker works its magic these savory flavors meld together over five hours to create a soul-warming meal for any occasion. Whether you choose to serve it over mashed potatoes or fluffy rice every bite will transport you to the heart of comfort food reminding you that good food is like an embrace, for the soul.

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6 Servings

Ingredients

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• 6 oz sliced mushrooms
• 1/2 onion sliced
• 1 1/2 cups beef broth low sodium
• 1 oz package brown gravy mix dry
• 2 tbsp ketchup
• 1 tsp Dijon mustard
• 2 tbsp fresh parsley
• 2 tbsp cornstarch
• 4 tbsp water

Beef Patties:

• 1 1/2 lb lean ground beef
• 1 egg yolk
• 1/4 cup minced onion
• 1/3 cup Panko bread crumbs
• 3 tbsp milk
• 1 clove garlic
• Salt and pepper to taste

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Instructions

 

1. Begin by placing the sliced mushrooms and onions into your slow cooker.
2. Combine ground beef, an egg yolk, minced onion, Panko bread crumbs, milk, garlic, salt and pepper. Shape this mixture into 6 patties.
3. Heat a skillet, over medium-high heat and brown the patties for approximately 3 minutes on each side.
4. Arrange the patties on top of the mushrooms and onions in the slow cooker. In a bowl mix together beef broth, brown gravy mix, ketchup, Dijon mustard and fresh parsley. Pour this mixture over the patties.
5. Set your cooker to low heat and let it work its magic for 5 hours. This will allow all those wonderful flavors to blend together perfectly.
6. Once done cooking remove the patties from the slow cooker. Set them aside. Increase the heat setting to high on your slow cooker. In a bowl combine water with cornstarch and stir it into the gravy that is in your slow cooker. Allow it to cook for a few minutes until it thickens up nicely.
7. Place back your beef patties, into that thickened gravy so they can be coated evenly. Serve this Slow Cooker Salisbury Steak over mashed potatoes or rice for a satisfying meal experience. Enjoy every bite!

Notes

To create a Slow Cooker Salisbury Steak that is gluten-free you just need to make a swap. Instead of using Panko bread crumbs, for the beef patties choose certified gluten-free Panko crumbs or breadcrumbs made from gluten-free grains like rice or corn. Also make sure that the brown gravy mix you use is labeled as gluten-free because some commercial mixes might have thickeners that contain gluten. These straightforward substitutions guarantee that everyone, at the table can relish this dish without any uneasiness.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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