Crockpot Steak And Gravy

a crockpot with steak and gravy garnished with parsley.

5 from 5 votes

Crockpot Steak And Gravy

Warm up with this Crockpot Steak and Gravy! Tender steak, rich gravy, and savory mushrooms come together for a homestyle dish that's sure to be a hit at any dinner table. It's the kind of comfort food that brings back memories of family gatherings.

Prep Time20

Cook Time6

Total Time6 20

Course: Dinner

Cuisine: American

Keyword: crockpot steak and gravy, steak and gravy

Servings:

Calories: 269kcal

Author: Joanna Cismaru

Equipment

6-Quart Programmable Slow Cooker

Ingredients

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

US Customary - Metric

Instructions

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.

Video

Notes

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.

Nutrition