Slow Cooker Salisbury Steak
This slow cooker Salisbury steak is a true hands-off comfort food classic. Forget the bland frozen versions — this recipe builds rich, savory flavor with onion soup mix blended into the patties and a deep au jus gravy that develops beautifully during slow cooking. Lightly dredging the patties in flour before browning is the secret step, creating a better crust and helping the gravy thicken into a smooth, velvety sauce as it cooks.
Ingredients
- 2 pounds lean ground beef
- ½ cup breadcrumbs
- ¼ cup milk
- 1 (1 oz) packet onion soup mix
- ½ teaspoon dried thyme
- ¼ cup all-purpose flour
- 2 tablespoons extra virgin olive oil
- 1 white onion, thinly sliced
- 2 (10 oz) cans condensed cream of chicken soup
- ¾ cup water
- 1 (1 oz) packet au jus mix
Instructions
Step 1: Form the Patties
In a large mixing bowl, combine the ground beef, breadcrumbs, milk, onion soup mix, and thyme. Mix just until incorporated — avoid overworking the meat. Shape into 8 evenly sized oval patties.
Step 2: Prepare the Slow Cooker
Spread the sliced onions evenly across the bottom of the slow cooker. They’ll serve as a flavorful base and soften into the gravy as it cooks.
Step 3: Brown the Patties
Warm the olive oil in a skillet over medium-high heat. Lightly dredge each patty in flour, shaking off excess. Sear for about 3 to 4 minutes per side, until nicely browned.
Step 4: Assemble with Gravy
Transfer the browned patties onto the bed of onions in the slow cooker. In a separate bowl, whisk together the condensed soup, water, and au jus mix until smooth. Pour the gravy mixture evenly over the patties.
Step 5: Cook Low and Slow
Cover and cook on Low for 4 to 5 hours. The patties will turn tender, and the onions will blend into the rich, savory gravy.