Salisbury steak is the ultimate comfort food: juicy beef patties simmered in a savory mushroom gravy. And when you make it in the crock pot, it becomes the easiest weeknight dinner you'll ever assemble.
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This recipe takes just 15 minutes of prep, then your slow cooker does all the work. The result is tender, flavorful patties and a gravy that's perfect over mashed potatoes or egg noodles.
I love how this dish brings back memories of Sunday dinners, but with modern convenience. Let's get cooking!
Why You'll Love This Recipe
About the Ingredients
1 1/2 pounds (680g) ground beef (80/20)
80/20 gives the best flavor and moisture. For a leaner option, use 90/10 but add 1/4 cup grated onion to keep it moist.
1/2 cup (60g) plain breadcrumbs
Panko works too. For gluten-free, use crushed pork rinds or gluten-free breadcrumbs.
1 large egg, lightly beaten
Helps bind the patties. For egg-free, use 1/4 cup unsweetened applesauce.
1/4 cup (60ml) milk
Adds moisture. Use any milk you have—dairy, oat, or almond all work.
1/4 cup (40g) finely chopped onion
Adds sweetness and moisture. Substitute 1 teaspoon onion powder if you're short on time.
1 teaspoon Worcestershire sauce
Adds umami depth. For a vegetarian version, use soy sauce or coconut aminos.
1/2 teaspoon garlic powder
Use fresh minced garlic if you prefer—about 2 cloves.
1/2 teaspoon salt
Adjust to taste, especially if using salted broth.
1/4 teaspoon black pepper
Freshly ground is best.
2 tablespoons (30ml) olive oil
For searing. Use any neutral oil with a high smoke point.
1 cup (240ml) beef broth
Low-sodium preferred. Chicken broth works too.
1 can (10.5 oz / 298g) condensed cream of mushroom soup
Use reduced-fat or homemade cream of mushroom soup for a lighter option.
1 packet (1 oz / 28g) dry onion soup mix
This adds big flavor. If you don't have it, add 1 teaspoon onion powder and 1 teaspoon beef bouillon granules.
8 oz (225g) sliced mushrooms
Cremini or white button mushrooms. Use more if you love mushrooms!
Tips & Tricks
- Don't skip searing the patties—it locks in flavor and creates a nice crust that holds up during slow cooking.
- If your slow cooker runs hot, check the patties at 4 hours to prevent overcooking.
- For a thicker gravy, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the gravy during the last 30 minutes.
Pro Tips
Step-by-Step Instructions
1. Mix the patties
In a large bowl, combine ground beef, breadcrumbs, egg, milk, onion, Worcestershire, garlic powder, salt, and pepper. Mix gently until just combined—overmixing makes tough patties. Shape into 6 oval patties, about 3/4 inch thick.
2. Sear the patties
Heat olive oil in a large skillet over medium-high heat (375°F / 190°C). Sear patties for 2-3 minutes per side until golden brown. They won't be cooked through—that's fine. Transfer to a plate.
3. Build the gravy
In the same skillet, add beef broth and scrape up any browned bits. Pour this into the slow cooker. Whisk in the cream of mushroom soup and onion soup mix until smooth.
4. Layer in the slow cooker
Place the seared patties into the slow cooker, slightly overlapping if needed. Scatter the sliced mushrooms on top.
5. Slow cook
Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The patties are done when they reach an internal temperature of 160°F (71°C) and are tender.
6. Thicken the gravy
If you prefer a thicker gravy, whisk together 2 tablespoons cornstarch with 2 tablespoons cold water. Stir into the slow cooker during the last 30 minutes of cooking. Let it bubble and thicken.
7. Rest and serve
Let the Salisbury steak rest for 5 minutes before serving. Spoon the gravy over the patties and serve with mashed potatoes, egg noodles, or rice.
Delicious Variations
Cheesy
Add 1/2 cup shredded cheddar on top of the patties during the last 15 minutes of cooking.
Veggie Packed
Add 1 cup of sliced bell peppers and 1 cup of green beans along with the mushrooms.
Bacon-Wrapped
Wrap each patty with a strip of bacon before searing for extra smoky flavor.
How to Store Salisbury Steak Recipe Easy Crock Pot
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat gently on the stovetop over medium-low heat, or microwave in 30-second intervals until warmed through.
Frequently Asked Questions
Q: Can I use ground turkey instead of beef?
Yes, you can substitute ground turkey. Use 93/7 lean turkey and add 1 tablespoon of olive oil to the meat mixture to keep it moist.
Q: How do I keep the patties from falling apart?
Make sure to include the egg and breadcrumbs, and don't overmix the meat. Also, searing the patties helps them hold together during slow cooking.
Q: Can I cook this on high?
Absolutely. Cook on high for 3-4 hours instead of low for 6-7 hours. The patties will be slightly less tender but still delicious.
Q: What can I use instead of cream of mushroom soup?
Use a can of cream of chicken soup, or make a quick roux with butter and flour mixed with broth and mushrooms.
Q: Can I add vegetables to the slow cooker?
Yes, add sliced carrots or potatoes with the mushrooms. They'll cook perfectly in the gravy.
If you try this easy crock pot Salisbury steak, I'd love to hear how it turns out! Leave a comment below or tag me in your photos. Small steps, big change.
Salisbury Steak Recipe Easy Crock Pot
This easy crock pot Salisbury steak is smothered in a rich mushroom gravy—comfort food made simple for busy weeknights.
🧂 Ingredients
- 1 1/2 pounds (680g) ground beef (80/20)
- 1/2 cup (60g) plain breadcrumbs
- 1 large egg, lightly beaten
- 1/4 cup (60ml) milk
- 1/4 cup (40g) finely chopped onion
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons (30ml) olive oil
- 1 cup (240ml) beef broth
- 1 can (10.5 oz / 298g) condensed cream of mushroom soup
- 1 packet (1 oz / 28g) dry onion soup mix
- 8 oz (225g) sliced mushrooms
📋 Instructions
- 1Mix the patties — In a large bowl, combine ground beef, breadcrumbs, egg, milk, onion, Worcestershire, garlic powder, salt, and pepper. Mix gently until just combined—overmixing makes tough patties. Shape into 6 oval patties, about 3/4 inch thick.
- 2Sear the patties — Heat olive oil in a large skillet over medium-high heat (375°F / 190°C). Sear patties for 2-3 minutes per side until golden brown. They won't be cooked through—that's fine. Transfer to a plate.
- 3Build the gravy — In the same skillet, add beef broth and scrape up any browned bits. Pour this into the slow cooker. Whisk in the cream of mushroom soup and onion soup mix until smooth.
- 4Layer in the slow cooker — Place the seared patties into the slow cooker, slightly overlapping if needed. Scatter the sliced mushrooms on top.
- 5Slow cook — Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The patties are done when they reach an internal temperature of 160°F (71°C) and are tender.
- 6Thicken the gravy — If you prefer a thicker gravy, whisk together 2 tablespoons cornstarch with 2 tablespoons cold water. Stir into the slow cooker during the last 30 minutes of cooking. Let it bubble and thicken.
- 7Rest and serve — Let the Salisbury steak rest for 5 minutes before serving. Spoon the gravy over the patties and serve with mashed potatoes, egg noodles, or rice.
