Save This Recipe

We'll email this post to you, so you can come back to it later!

There’s just something about Salisbury steak that takes me straight back to those simple weeknight dinners at my mama’s table. You know the ones — everyone shuffling in from school or work, the clink of plates, the smell of rich gravy drifting through the house. Funny enough, I remember my dad pretending it was fancy “restaurant steak” even though it was just humble ground beef — we all knew better, but it made us grin every single time.

These days, when life feels a tad too busy, I love letting my slow cooker do the heavy lifting. This version brings all that old-school comfort but with a fragrant lift from herbs and a savory mushroom gravy that practically begs for a hunk of crusty bread.

Why You’ll Love This

Hands-off comfort: Let your slow cooker do the work while you tackle your to-do list (or sneak in a nap — no judgment here!)
Depth of flavor: Dried thyme and rosemary infuse the beef with cozy, earthy notes.
That gravy though: Silky mushroom gravy that clings to mashed potatoes or noodles — no drop left behind.
Crowd-pleaser: Hearty enough for the biggest appetites, but gentle enough for picky eaters.

Ingredients — Little Notes & Handy Swaps

1 pound ground beef: I like 80/20 for flavor, but leaner works fine.
1 egg: Helps bind everything together.
1/4 cup minced onion: Sweet or yellow — whatever’s rolling around in your pantry.
1/4 cup breadcrumbs: Panko or plain — or crushed crackers in a pinch!
2 cloves garlic, crushed: Fresh is best, but a little garlic powder won’t hurt.
1 teaspoon salt & 1/2 teaspoon black pepper: Simple seasonings that make a difference.
1 teaspoon dried thyme & 1 teaspoon dried rosemary: These herbs add that “I simmered this all day” taste.
1 tablespoon olive oil: For browning — don’t skip this step, it builds flavor.
1 large onion, sliced: Sweet layers that cook down into the gravy.
8 ounces mushrooms, sliced: I love cremini for an earthy bite.
2 cups beef broth: Low sodium if you want more control.
1 packet brown gravy mix: Shortcut magic — trust me.
2 tablespoons ketchup, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce: The trifecta that deepens the sauce.
2 tablespoons cornstarch + 2 tablespoons water: For thickening at the end.

Directions — Let’s Take It Step by Step

Mix up your patties:
Grab a big bowl — I mean big. Toss in your ground beef, egg, minced onion, breadcrumbs, garlic, salt, pepper, thyme, and rosemary. Get your hands in there — yes, it’s a little messy, but that’s half the fun.
Shape and sear:
Form into 4 hearty patties. Heat up that olive oil in a skillet over medium. Give each patty a nice browning, about 3–4 minutes a side. Don’t rush this — the browned bits add a ton of flavor to your gravy later.
Layer up:
In your slow cooker, scatter the sliced onions and mushrooms. This little bed keeps the patties from sticking and soaks up all that beefy goodness.
Mix the gravy bath:
In a separate bowl, whisk together beef broth, gravy mix, ketchup, Dijon, and Worcestershire. Pour this all over the patties — like tucking them in for a long nap.
Slow cook to perfection:
Cover and cook on low for 5–6 hours. Your house will smell so good, you might catch your neighbors peeking in.
Thicken it up:
When they’re done, carefully lift out the patties. Stir together cornstarch and water, pour into the gravy, and stir until it thickens up nicely. Nestle the patties back in so they’re good and coated.
Serve hot and happy:
Spoon over mashed potatoes, buttered noodles — or both, if you’re feeling wild.

Serving Suggestions — Make It a Meal

Honestly, creamy mashed potatoes are a must with this — they’re like a fluffy sponge for that luscious gravy. Buttered egg noodles? Also dreamy. I like to toss in a side of crisp green beans or a simple garden salad for a fresh bite. And a thick slice of crusty bread — trust me, you’ll want to swipe every last drip off your plate.

Storage Tips — Next-Day Comfort

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. The flavors get even cozier overnight. Warm gently in a saucepan over low heat — add a splash of beef broth if the gravy’s thickened too much. They also freeze well — just cool completely, then freeze in a freezer-safe container for up to 2 months. Defrost overnight in the fridge and reheat low and slow.

Variations — Tweak It Your Way

Ground turkey: Lighten it up if you’d like — turkey’s great with rosemary and thyme too.
Spice it up: A pinch of cayenne or smoked paprika in the beef mix gives a nice little kick.
Gluten-free: Use gluten-free breadcrumbs and gravy mix — easy as pie.
Herb swap: Try oregano or basil if you’re feeling adventurous — just don’t be shy to make it yours.

Cozy Goodbyes

I hope this slow cooker Salisbury steak brings as much warmth to your table as it does to mine. There’s just something about an easy meal that feels like a hug at the end of a long day, don’t you think?

If you give this a try — or you’ve got a twist of your own — I’d love to hear about it. Leave a comment, swap a story, or just say hi.

Until next time, keep your oven warm and your heart full.

Slow Cooker Herb-Infused Salisbury Steak with Mushroom Gravy

This comforting slow cooker Salisbury steak is infused with herbs and smothered in a rich mushroom gravy. Perfect for busy days when you want a hearty, homemade meal with minimal fuss. Serve it over mashed potatoes or noodles for the ultimate cozy dinner.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 6

Total Time 6 15

Course Comfort Food, Main Dish, Slow Cooker

Cuisine American

Servings

Calories 450 kcal

Ingredients

1 pound ground beef 80/20 or leaner
1 egg for binding
1/4 cup minced onion sweet or yellow
1/4 cup breadcrumbs panko or plain
2 cloves garlic crushed
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 tablespoon olive oil for browning
1 large onion sliced
8 ounces mushrooms sliced, cremini preferred
2 cups beef broth low sodium if desired
1 packet brown gravy mix
2 tablespoons ketchup
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch mixed with water
2 tablespoons water to mix with cornstarch

Instructions

In a large bowl, combine ground beef, egg, minced onion, breadcrumbs, garlic, salt, pepper, thyme, and rosemary. Mix well by hand.
Shape the mixture into 4 patties. Heat olive oil in a skillet over medium heat and brown patties for 3–4 minutes per side.
Layer sliced onions and mushrooms in the bottom of the slow cooker.
Place browned patties on top of the onion and mushroom layer.
In a bowl, whisk together beef broth, brown gravy mix, ketchup, Dijon mustard, and Worcestershire sauce. Pour over patties.
Cover and cook on low for 5–6 hours.
Remove patties carefully. Stir cornstarch and water together, then stir into the gravy. Cook on high for a few minutes until thickened. Return patties to coat.
Serve hot over mashed potatoes or noodles. Enjoy!