Savor the rich, savory flavors of tender beef patties smothered in a velvety mushroom gravy, all cooked to perfection in the slow cooker. This effortless Salisbury Steak recipe combines juicy patties, a hearty mushroom medley, and a robust homemade gravy for a meal that’s as comforting as it is delicious. Perfect for weeknight dinners or when you want to let your slow cooker do the work, this dish pairs beautifully with mashed potatoes, rice, or buttered noodles for the ultimate comfort food experience.
Why You’ll Love This Recipe
Set It and Forget It: Perfect for busy weekdays or lazy weekends, this recipe is the ultimate hands-off comfort food.
Crowd-Pleaser: The savory gravy and tender patties are universally loved—kids and adults alike will devour it.
Customizable: Make it your own with substitutions, dietary tweaks, or serving options.
Rich, Deep Flavors: The slow cooking process infuses the beef and mushrooms with irresistible flavors.
Key Ingredients
Ground Beef: Substitute with ground turkey or chicken for a leaner option.
Breadcrumbs: Gluten-free breadcrumbs work well if you’re avoiding gluten.
Mushrooms: Swap cremini mushrooms with button mushrooms, portobello slices, or shiitake for a twist.
Worcestershire Sauce: Replace with soy sauce or tamari for a similar umami flavor.
Seasoned Salt: If unavailable, use a mix of table salt, paprika, and onion powder.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
Step 1: Mix and Shape the Patties
Combine Ingredients: In a large mixing bowl, add 2 pounds of ground beef, 5 minced garlic cloves, 2 eggs, â…“ cup breadcrumbs, 1 tablespoon Worcestershire sauce, and a generous pinch of salt and pepper. Using clean hands or a spatula, mix everything until just combined. Avoid overmixing to keep the patties tender.
Shape Patties: Divide the mixture into 6-8 portions, depending on your preferred patty size. Shape each portion into a patty, ensuring they are roughly the same size for even cooking.
Step 2: Layer the Ingredients in the Slow Cooker
Layer the Patties: Arrange the formed patties in a single layer on the bottom of the slow cooker. If necessary, overlap them slightly.
Add Mushrooms and Bay Leaves: Scatter 4 cups of sliced cremini mushrooms over the patties. Tuck in 2 bay leaves for an added depth of flavor.
Step 3: Prepare the Gravy
Make the Roux: In a small saucepan, melt 4 tablespoons of butter over medium heat. Once melted, whisk in 4 tablespoons of all-purpose flour. Cook the mixture for 1-2 minutes, stirring continuously, until the roux turns a light golden color.
Add Liquid: Slowly pour in 2 cups of beef broth while whisking constantly to prevent lumps. Add 1 tablespoon of lemon juice and continue to whisk until the gravy thickens, about 2-3 minutes.
Season: Stir in 1 teaspoon of seasoned salt. Taste and adjust the seasoning to your preference. Remove from heat.
Step 4: Cook in the Slow Cooker
Pour Gravy Over Patties: Evenly pour the prepared gravy over the patties and mushrooms in the slow cooker. Make sure the gravy coats everything well.
Set the Slow Cooker: Cover the slow cooker with the lid and cook on low for 6-7 hours or on high for 3-4 hours. The patties should be fully cooked and fork-tender by the end of the cooking time.
Step 5: Add the Finishing Touches
Remove Bay Leaves: Before serving, carefully remove and discard the bay leaves from the slow cooker.
Optional Garnish: Sprinkle freshly chopped parsley over the dish for a burst of color and added freshness.
Serving Suggestions
Pair this Salisbury steak with classic sides for a complete meal:
Mashed Potatoes: Perfect for soaking up the rich gravy.
Steamed Vegetables: Broccoli, green beans, or carrots balance the dish with freshness.
Buttered Noodles: A comforting and kid-friendly option.
Crusty Bread: Ideal for sopping up every last drop of gravy.
Looking for a beverage pairing? A glass of dry red wine or a crisp iced tea complements this dish beautifully.
Storage and Meal Prep Tips
Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
Freezing: Salisbury steak freezes well. Place cooled portions in a freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months.
Meal Prep: Assemble the patties and gravy a day in advance. Store them separately in the refrigerator and combine in the slow cooker the next day.
Recipe Variations
Low-Carb Option: Skip the breadcrumbs and use almond flour instead. Pair with cauliflower mash.
Vegetarian Twist: Use plant-based ground meat for the patties and vegetable broth for the gravy.
Extra Flavor Boost: Add a splash of red wine to the gravy or a sprinkle of smoked paprika to the patties.
Final Thoughts
Slow Cooker Salisbury Steak is the ultimate comfort food with a touch of elegance. Whether you’re feeding a family or meal-prepping for the week, this recipe delivers rich flavors and a hearty, satisfying meal with minimal effort. Once you try it, this dish will become a regular in your rotation—promise!
Slow Cooker Salisbury Steak
Ingredients
- 2 pounds ground beef
- 5 cloves garlic minced
- 2 whole eggs
- 0.33 cup breadcrumbs
- 1 tbsp Worcestershire sauce
- salt and pepper to taste
- 4 cups cremini mushrooms thinly sliced
- 2 leaves bay leaves
- 4 tbsp butter melted
- 4 tbsp all-purpose flour
- 2 cups no-sodium beef broth
- 1 tbsp lemon juice
- 1 tsp seasoned salt
- 4 tbsp parsley finely chopped, optional for garnish
Instructions
- In a large bowl, mix ground beef, minced garlic, eggs, breadcrumbs, Worcestershire sauce, and salt and pepper until just combined. Shape into 6-8 patties of equal size.
- Arrange the patties in a single layer at the bottom of the slow cooker. Scatter sliced cremini mushrooms over the patties and tuck in bay leaves.
- In a saucepan, melt butter and whisk in flour to form a roux. Slowly add beef broth, stirring to prevent lumps. Add lemon juice and seasoned salt, cooking until thickened.
- Pour the gravy over the patties and mushrooms. Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours, until patties are tender.
- Remove bay leaves before serving. Garnish with chopped parsley if desired and serve hot.
