Crockpot Steak And Gravy

Nothing says comfort like Crockpot Steak and Gravy done right. Beef, mushrooms, and a gravy worth mopping up, and the crockpot does all of it. Set it in the morning, walk away, come back to dinner.

The Best Crockpot Steak And Gravy

This is the dinner that makes the house smell like something’s been happening all day, which is exactly the point of a slow cooker.

Chunks of beef go in with mushrooms, thyme, and rosemary, and after 6 hours they’re fork tender in a gravy dark enough to stand up to mashed potatoes. There’s no technique to speak of. Brown the meat, soften the mushrooms, put everything in the pot, leave.

One thing worth knowing before you start: this uses chuck roast cut into pieces, not steaks. If you’re here looking for the cube steak version, that’s covered below too.

What Cut Of Steak Should I Use?

This is the question worth answering properly, because “steak and gravy” means two different dishes depending on who you ask.

Chuck roast, cut into 1 inch pieces. This is what the recipe below uses and it’s what I’d recommend. Chuck has marbling and connective tissue that break down over a long cook into something genuinely tender. It’s also cheap. Beef stew meat is usually chuck anyway and works fine.

Sirloin works and it’s leaner, so the gravy comes out a little less rich. Don’t push it past 6 hours.

Cube steak is the other version people mean, and it’s a different dish. Those are tenderized cutlets, cooked whole rather than cubed, and they’re served like a piece of meat with gravy over the top rather than in chunks. If that’s what you want, see the variation below.

What I’d avoid: anything lean and expensive. Ribeye, strip, or tenderloin will go dry and stringy over 6 hours, and you’ll have paid a lot for the privilege. Slow cooking rewards the cheap cuts.

Ingredients in Crockpot Steak and Gravy

• Chuck roast (2 pounds, cut into 1 inch pieces): Marbling and connective tissue are what you want here. Beef stew meat works and is usually the same cut, already cubed.
• Salt and pepper (to taste): Season the meat before browning, not after. It makes a difference.
• Olive oil (2 tablespoons): For browning. Any neutral oil works.
• Onion (1 medium, chopped): Sweetens as it cooks and thickens the gravy slightly as it breaks down.
• Mushrooms (1 pound, sliced, white or cremini): Cremini have more flavor. Cook them until they’ve released their liquid and it’s evaporated, or you’ll be adding a lot of water to the pot.
• Beef broth (2½ cups, low sodium): Low sodium matters, because this reduces for 6 hours and regular broth concentrates into something very salty.
• Dried thyme (1 teaspoon) and dried rosemary (1 teaspoon): Dried holds up better than fresh over a long cook. If you use fresh, add it in the last 30 minutes instead.
• Worcestershire sauce (2 tablespoons): The savory depth underneath everything. Don’t skip it.
• Cornstarch (2 tablespoons) and water (3 tablespoons): The slurry that turns the cooking liquid into gravy. Mix them cold before they go anywhere near the pot.

How To Make Crockpot Steak And Gravy

Salt and pepper the pieces, then get a skillet hot with the olive oil over medium high. Brown the beef on all sides in batches. Crowding the pan steams the meat and you get no color, and color is flavor you can’t add later.

Same skillet. Same skillet. Soften the onion first, then add the mushrooms and cook until they’re tender. Everything goes into the crockpot.

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.

About an hour before the end, whisk the cornstarch and water together into a smooth slurry and stir it into the pot. Let it finish cooking and the gravy will come together.

Once the beef is tender and the gravy is where you want it, spoon it over pasta, mashed potatoes, or rice.

Why Is My Beef Tough?

Almost always because it isn’t done yet, which is counterintuitive but true.

Chuck goes through a stage where it’s cooked but tight, and then keeps going until the connective tissue breaks down and it turns silky. If you check at 4 hours and it’s chewy, that’s not a mistake. It needs longer. Put the lid back on.

The other two causes:

Wrong cut. Lean cuts have little connective tissue to break down, so they dry out instead of tenderizing. More time won’t help.

Not enough liquid. The beef should be mostly submerged. If your crockpot is on the large side and the food sits in a thin layer, add another splash of broth.

And leave the lid alone while it cooks. Every peek lets out heat the pot has to make back.

Variations

• With potatoes and carrots. Add baby potatoes and chopped carrots at the start. It becomes closer to a stew and you won’t need a side.
• Red wine. Swap some of the broth for dry red wine for a deeper, slightly sweeter gravy.
• Creamy. A splash of heavy cream or sour cream stirred in at the end takes it toward stroganoff territory. Very good over noodles.
• Instant Pot. Sauté to brown the beef and vegetables, then pressure cook 25 to 30 minutes with a 10 minute natural release. Thicken with the slurry on sauté.
• Stovetop or oven. Dutch oven at 325°F for 2½ to 3 hours, or a low simmer on the stovetop for 2 to 3 hours.

Storage

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
• Slow Cooker Steak and Potatoes