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Nothing says comfort like Crockpot Steak and Gravy done right. With perfectly seasoned steak, aromatic herbs, and a gravy so good you’d want to drink it, this is the stuff food dreams are made of.
The Best Crockpot Steak And Gravy
Nothing beats gathering the family around for a hearty meal, and this Crockpot Steak and Gravy truly delivers. Tender pieces of steak, slow-cooked to perfection with aromatic herbs, and enveloped in a rich gravy, it’s the kind of dish that memories are made of.
Why You’ll Love This Crockpot Steak And Gravy
- Effortless Cooking: Utilizing the crockpot means this dish practically cooks itself. Simply set it, forget it, and come home to a mouthwatering meal ready to be devoured.
- Rich, Homestyle Flavors: The combination of tender steak, aromatic herbs, and a luscious gravy evokes feelings of nostalgia, mirroring the comforting dishes from our childhood family dinners.
- Versatility: Whether served over pasta, mashed potatoes, or even steamed rice, this steak and gravy adapts beautifully, making it a seamless fit for any side dish preference.
- Chuck roast or sirloin: The star of the show providing hearty, meaty flavor. If unavailable, consider using beef stew meat as an alternative.
- Salt and pepper: Essential seasonings that enhance the meat’s natural flavors. Adjust to personal preference.
- Olive oil: Used for browning the steak to seal in juices and flavor. Canola or vegetable oil can work in a pinch.
- Onion: Adds a foundational aromatic layer. White, yellow, or red onions are all suitable.
- Mushrooms: Introduce a rich, earthy taste. Both white and cremini varieties are recommended, but portobello can also be a good substitute.
- Beef broth: Creates the base for our savory gravy. In absence of beef broth, chicken or vegetable broth can be used with a touch of soy sauce for depth.
- Dried thyme and rosemary: Imparts herbal notes. Fresh herbs can be used, just increase the amount slightly.
- Worcestershire sauce: Deepens the flavor profile with its tangy, umami-rich essence. Soy sauce or tamari are potential substitutes.
- Cornstarch: Acts as a thickening agent for the gravy. Arrowroot powder or all-purpose flour can be alternatives.
- Water: Used to create a slurry with the cornstarch. If using flour as a substitute, stock or broth can be used instead of water for the slurry.
Trust me, this Crockpot Steak and Gravy is a breeze to whip up – it’s almost like the crockpot does all the work for us. Ready to get started?
First things first, let’s season those steak pieces with some salt and pepper. Make sure every piece gets some love!
Grab a skillet and heat up that olive oil over medium-high heat. Once it’s nice and hot, toss in the steak pieces. You’ll want to get them beautifully browned on all sides. That browning is where all the flavor magic happens!
In that same skillet, throw in the onions and let them soften up a bit. Now, add in those mushrooms and cook until they’ve got a nice tender texture.
Alright, time to get everything into the crockpot. Transfer your browned steak and sautéed veggies in there. Pour in the beef broth, and then sprinkle in the thyme, rosemary, and a good splash of Worcestershire sauce. Give everything a good stir to mix those flavors together.
Pop the lid on the crockpot and set it to low. Let it work its magic for about 6 hours. If you’re in a bit of a hurry, the high setting for 3 hours should do the trick too.
When you’re about an hour out from serving, let’s thicken that gravy. Mix up a quick slurry with your cornstarch and water. Stir it into the crockpot and watch as your gravy gets that perfect, luscious consistency.
Once that steak is melt-in-your-mouth tender and the gravy is just right, it’s time to dish out. Grab your favorite pasta and ladle that deliciousness right over the top.
Slow Cooker I Use
Crock-Pot 6 Quart Cook & Carry Programmable Slow Cooker with Digital Timer, Stainless Steel
Frequently Asked Questions
Can I use a different cut of beef instead of chuck roast or sirloin?
Absolutely! While chuck roast and sirloin are known for their flavor and tenderness when slow-cooked, you can also use cuts like beef stew meat or boneless beef short ribs. Just remember, the leaner the cut, the less rich the gravy might be.
I don’t have a crockpot. Can I make this dish on the stovetop or in the oven?
Yes, you can! For the stovetop, after browning the steak and sautéing the veggies, combine all the ingredients in a large pot or Dutch oven. Let it simmer on low heat for about 2 to 3 hours or until the steak is tender. If using the oven, cook in a covered Dutch oven at 325°F (165°C) for around 2.5 to 3 hours.
Can I add other vegetables to the mix?
Of course! Feel free to toss in veggies like carrots, celery, or potatoes to make the dish heartier. Just be sure to adjust the cooking time if necessary, especially for larger or denser vegetables.
Can I make this steak and gravy recipe in the Instant Pot?
Definitely! To make this in the Instant Pot, start by using the “Sauté” function to brown the steak and cook the onions and mushrooms. Once that’s done, add the beef broth, thyme, rosemary, and Worcestershire sauce. Close the lid, set the vent to “Sealing,” and cook on “Manual” or “Pressure Cook” for 25-30 minutes. Allow the pressure to release naturally for about 10 minutes, then do a quick release. Finally, use the “Sauté” function again and stir in the cornstarch slurry to thicken the gravy. Adjust the seasoning if needed, and it’s ready to serve!
- Choose the Right Cut: Chuck roast or sirloin are ideal for this recipe due to their fat content and tenderness when slow-cooked. However, if you’re looking for a leaner option, try rump roast, but keep in mind the meat might be slightly less tender.
- Browning is Key: Don’t skip the step of browning the steak pieces. This process seals in the meat’s juices and adds a rich, caramelized flavor to the final dish.
- Fresh Herbs Boost: While dried herbs work wonderfully, if you have fresh thyme and rosemary on hand, they’ll add a burst of flavor. Just remember to use about three times the amount if you’re substituting fresh for dried.
- Consistency Matters: If you prefer a thicker gravy, you can increase the cornstarch slurry. Conversely, if you like a thinner gravy, simply reduce the slurry or add a bit more beef broth.
- Make it Ahead: This dish tastes even better the next day! The flavors meld beautifully when allowed to sit. Store leftovers in the refrigerator, then gently reheat before serving.
Simply transfer any leftovers into an airtight container and pop it into the fridge, where it’ll keep beautifully for up to 4 days. If you’re planning ahead or made a larger batch, this dish freezes wonderfully too.
Just make sure to cool it down completely before sealing it in freezer-safe containers or zip-top bags. When you’re ready to enjoy it again, thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave. The flavors might even meld and deepen after some time, making it a treat to revisit!
Discover More Delicious Crockpot Recipes
- Slow Cooker Pepper Steak
- Crockpot Thai Chicken
- Crockpot Chicken Noodle Soup
- Crockpot Cuban Style Pork Tenderloin
- Crockpot Beef Stew
- 2 pounds chuck roast (or sirloin, cut into 1-inch pieces)
- salt and pepper (to taste)
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 1 pound mushrooms (sliced, white or cremini)
- 2½ cups beef broth (low sodium)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cornstarch
- 3 tablespoons water
- Season the steak pieces with salt and pepper.
- In a skillet over medium-high heat, heat the olive oil. Add the steak pieces and brown them on all sides. Transfer the steak to the crockpot.
- In the same skillet, sauté the chopped onion until translucent. Add the mushrooms and cook until they are softened. Add this mixture to the crockpot.
- Into the crockpot, pour the beef broth, and add the dried thyme, dried rosemary, and Worcestershire sauce. Stir to combine.
- Cover and set the crockpot to cook on low for 6 hours or high for 3 hours.
- About an hour before the cooking time ends, prepare a slurry by mixing cornstarch and water in a small bowl. Stir this slurry into the crockpot to thicken the gravy.
- Once the steak is tender and the gravy has reached your desired consistency, the dish is ready to be served. Serve alongside or over cooked pasta of your choice.
- Steak Choices: Both chuck roast and sirloin work well in this recipe, but chuck roast is ideal for its marbling and flavor when slow-cooked.
- Mushroom Varieties: White and cremini mushrooms are suggested, but feel free to use shiitake or portobello for a deeper flavor.
- Broth Options: If you don’t have beef broth on hand, chicken or vegetable broth can be used, though it will slightly alter the flavor profile.
- Herbs: Fresh herbs can replace dried. Use 1 tablespoon of fresh for every teaspoon of dried.
- Thickening the Gravy: If you prefer a thicker gravy, increase the cornstarch slurry by a tablespoon each of cornstarch and water. Adjust to your desired consistency.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.