Crock Pot Steaks & Gravy

This Crock Pot Steaks and Gravy recipe transforms simple steaks into a rich, savory meal with onions, mushrooms, smoky bacon, and a homemade beef gravy. Slow cooking makes the steaks tender and infuses them with layers of deep, hearty flavor.

It’s perfect served over the best mashed potatoes or my homemade egg noodles.

Holly’s Recipe Highlights: Crock Pot Steak and Gravy

• Flavor: Rich and savory with tender beef, smoky bacon, earthy mushrooms, sweet onions, and a flavorful gravy with hints of garlic, herbs, and red wine.
• Why Make It: Turns affordable steaks into a tender, comfort-food dinner with minimal hands-on cooking.
• Tools: A 6-quart slow cooker, skillet, and meat mallet.

Cook Time: 4 Hrs 50 Mins (20 Min Prep!) Servings: 4 Cooking Method: Slow Cooker

Ingredient Notes

• Steak: Cube steak becomes especially tender in the slow cooker. Round steak also works well but may benefit from additional cooking time. Chuck roast or stewing beef can be used, learn more about choosing the best beef for slow cooking here.
• Bacon: Adds smoky richness to both the beef and the gravy. Thick-cut or regular bacon both work.
• Red Wine: Adds depth and richness to the gravy. If you prefer not to use wine, simply replace it with additional beef broth.
• Mushrooms: Cremini mushrooms provide deeper flavor, while white mushrooms have a milder taste. Pre-sliced mushrooms are a convenient way to save prep time.

Leftovers You’ll Love

• Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
• Thaw overnight in the refrigerator. Reheat on the stovetop or in the microwave until hot throughout. Add a splash of beef broth if the gravy thickens too much.

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Prep Time 20 minutes minutes

Cook Time 4 hours hours 30 minutes minutes

Total Time 4 hours hours 50 minutes minutes

• Pound the steaks using a meat tenderizer/mallet.

• Cook bacon until crisp. Remove bacon from the pan, leaving the fat in the bottom of the pan.

• Season the steaks with salt and pepper and brown in the bacon fat. Place in the bottom of a 6qt slow cooker.

• Add onions to the pan and cook 2 to 3 minutes or just until it softens. Place onions in the slow cooker. Add wine to the pan, scraping any brown bits off, and pour into the slow cooker.

• Add all remaining ingredients except bacon & cornstarch. Cook on low for 8 to 9 hours or on high for 4 to 5 hours.

• Remove bay leaf. Combine 2 tablespoons cornstarch with 2 tablespoons water. Stir into the slow cooker and cover. Cook 15 minutes or until thickened.

• Stir in bacon and serve immediately.

If you don’t have cube steaks, I’d recommend using other cuts that tenderize well in a slow cooker, like chuck roast, stewing beef, or round steak.
If the beef isn’t tender, it likely needs more time. 
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months. 
 

Calories: 637 | Carbohydrates: 11g | Protein: 55g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 611mg | Potassium: 1297mg | Fiber: 1g | Sugar: 3g | Vitamin A: 89IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Main Course, Slow Cooker

Cuisine American

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