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Crockpot Salisbury steak patties in mushroom gravy over mashed potatoes

Crockpot Salisbury Steak

Nostalgic crockpot Salisbury steak: juicy seasoned beef patties seared then slow-cooked in a rich mushroom and onion gravy. Pure blue-plate-special comfort over mashed potatoes.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 lbs lean ground beef (900g)
  • 0.5 cup Italian breadcrumbs (60g)
  • 1 large egg
  • 0.25 cup milk (60ml)
  • 1 tbsp Worcestershire sauce (15ml) divided
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil (30ml) for searing
  • 8 oz cremini mushrooms, sliced (225g)
  • 1 cup yellow onion, thinly sliced pole to pole (150g)
  • 2 cups beef broth (475ml)
  • 2 tbsp tomato paste (32g)
  • 2 tbsp cornstarch (16g) for the slurry
  • 2 tbsp cold water (30ml) for the slurry
  • 1 tbsp unsalted butter (14g) optional, for finishing the gravy

Method
 

  1. In a large bowl, combine the ground beef, breadcrumbs, egg, milk, 1 tablespoon of the Worcestershire sauce (use half here, half later), onion powder, garlic powder, salt, and pepper. Mix gently with your hands just until combined; do not overwork. Form into 6 oval patties about 1 inch thick.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the patties 2 to 3 minutes per side until well browned. They will not be cooked through. Transfer to a plate.
  3. Scatter the sliced mushrooms and onion over the bottom of a 6-quart slow cooker. Arrange the seared patties on top. In a bowl, whisk together the beef broth, tomato paste, and the remaining Worcestershire sauce, then pour over the patties.
  4. Cover and cook on LOW for 4 to 5 hours (or HIGH for 2.5 to 3 hours), until the patties are cooked through and tender. Do not stir or flip during cooking.
  5. Carefully transfer the patties to a platter and cover. Whisk the cornstarch into the cold water, stir into the cooker, and cook on HIGH for 20 minutes until the gravy thickens and turns glossy. Stir in the butter if using. Spoon the mushroom-onion gravy over the patties and serve over mashed potatoes.

Notes

Tips: Sear the patties before slow cooking for flavor and structure. Mix the beef gently; overworked patties turn dense. Slice onions pole to pole so they hold their shape. Thicken the gravy with a cornstarch slurry at the end for a glossy finish.
Storage: Refrigerate in the gravy up to 4 days. Freezes well up to 3 months. Thaw overnight and reheat gently on the stove.
Estimated nutrition: about 480 calories per serving (estimated).