I love how this recipe turns a simple mix of ground beef and pantry staples into a hearty, slow-cooked meal. The beef patties soak up all the flavor of the broth and onion soup mix, while the slow cooking makes them incredibly tender. It’s comforting, satisfying, and takes barely any prep. I can brown the patties if I want extra flavor, or just toss everything into the slow cooker and walk away. Either way, it’s always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I shape the ground beef into thick oval patties or large meatballs, depending on how I feel that day.
If I have time, I brown the patties in a skillet over medium-high heat for 2–3 minutes per side to build flavor—this step is optional but worth it.
I place the sliced onions in the bottom of my slow cooker to act as a flavorful base.
I arrange the beef patties on top of the onions.
I sprinkle the onion soup mix evenly over the meat.
I pour in the beef broth, making sure everything is nicely coated.
I cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the patties are tender and juicy.
If I want a thicker gravy, I stir in a cornstarch slurry during the last 30 minutes of cooking.
I serve everything hot with mashed potatoes, rice, or egg noodles, spooning that rich gravy right over the top.
Servings and timing
This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 6 hours
Total time: 6 hours 10 minutes
Variations
I sometimes mix an egg and a few breadcrumbs into the ground beef for extra structure.
For added flavor, I add a splash of Worcestershire sauce or a teaspoon of Dijon mustard to the broth.
I’ve made this with ground turkey or chicken, and it still turns out great.
If I want mushrooms, I toss in a handful of sliced ones with the onions for a classic gravy upgrade.
For a creamy twist, I stir in a bit of sour cream or heavy cream at the end.
Storage/Reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, I warm everything in a skillet over medium heat or microwave it in short bursts. I add a splash of broth or water if needed to loosen the gravy.
FAQs
Do I have to brown the patties first?
No, but I like to do it when I have time. Browning adds extra flavor and helps the patties hold together better during slow cooking.
Can I freeze this recipe?
Yes, I freeze the cooked patties and gravy in freezer-safe containers for up to 2 months. I thaw overnight in the fridge before reheating.
What’s the best way to thicken the gravy?
I mix 1 tablespoon cornstarch with 2 tablespoons of cold water and stir it into the slow cooker about 30 minutes before it’s done cooking.
Can I use fresh onion instead of soup mix?
The soup mix adds a lot of flavor, but if I’m avoiding it, I season the beef and broth with onion powder, garlic powder, salt, and a bit of bouillon.
What sides go best with this?
I usually serve it with mashed potatoes, buttered egg noodles, or rice. A side of green beans or roasted carrots rounds out the meal perfectly.
Conclusion
Slow Cooker Salisbury Steak is comfort food at its best—rich, hearty, and full of flavor with almost no effort. I love how everything cooks together in one pot, and the results are always satisfying. Whether I’m feeding my family or prepping for an easy weeknight dinner, this recipe is a reliable, cozy classic.
