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Slow Cooker Salisbury Steak

Slow cooker Salisbury steak with fall-apart tender patties slow-cooked in a rich mushroom gravy until the meat almost melts into the sauce. Sear for deep browning, then set-and-forget in the crockpot for an easy slow cooker dinner that serves beautifully over mashed potatoes.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Salisbury steak patties
  • 1.5 lb ground beef
  • 0.3333 cup breadcrumbs
  • 1 egg
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper to taste
Mushroom gravy
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 packet (1 oz) brown gravy mix
  • 1.5 cup beef broth
  • 8 oz mushrooms, sliced
  • 1 tbsp Worcestershire sauce
  • fresh thyme for garnish

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Form the patties
  1. Mix ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until evenly combined, then form into 4–6 oval patties with a uniform thickness for even cooking.
Brown the patties
  1. Heat a skillet over medium-high heat and sear the patties for 2–3 minutes per side until browned, then transfer them to the slow cooker.
Make and pour the mushroom gravy
  1. Whisk cream of mushroom soup, brown gravy mix, beef broth, and Worcestershire sauce until smooth, then pour the gravy over the patties in the slow cooker.
Slow-cook until tender
  1. Scatter the sliced mushrooms over the top, then cook on Low for 5–6 hours (or on High for 2.5–3 hours) until the patties are very tender and the sauce looks thick and bubbling at the edges.
Serve
  1. Serve the Salisbury steak over mashed potatoes, spoon mushroom gravy over the top, and garnish with fresh thyme for a fresh color and aroma.

Notes

For extra fall-apart texture, press the patties no thicker than about 1 inch so they tenderize evenly during the long cook. Store leftovers in the refrigerator up to 3–4 days; reheat gently until hot throughout. Freezing is not recommended for best texture, but you can freeze gravy separately if needed. For a lower-fat swap, use 93% lean ground beef and choose a low-sodium beef broth (season to taste).