Slow Cooker Herb-Infused Salisbury Steak with Mushroom Gravy

If you crave a comforting, hearty meal that practically cooks itself, you’ll love this Slow Cooker Herb-Infused Salisbury Steak with Mushroom Gravy. Tender beef patties simmer in a rich, savory sauce filled with onions, mushrooms, and fragrant herbs. This classic dish is perfect for a satisfying weeknight dinner or a cozy Sunday supper.

Below you’ll find detailed step-by-step instructions, tips, serving suggestions, and common FAQs to help you make this recipe perfectly every time.

 Ingredients You’ll Need

Here’s everything you need to make this delicious slow cooker Salisbury steak:

For the Beef Patties

• 1 pound ground beef (80/20 works well for flavor and tenderness)

• 1 large egg

• 1/4 cup minced onion

• 1/4 cup breadcrumbs

• 2 cloves garlic, crushed

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

For Searing

• 1 tablespoon olive oil

For the Gravy and Vegetables

• 1 large onion, sliced

• 8 ounces mushrooms, sliced

• 2 cups beef broth

• 1 packet brown gravy mix

• 2 tablespoons ketchup

• 1 tablespoon Dijon mustard

• 1 tablespoon Worcestershire sauce

To Thicken the Gravy

• 2 tablespoons cornstarch

• 2 tablespoons water

 Step-by-Step Instructions

Follow these clear steps for perfect Salisbury steak every time:

Step 1: Make the Beef Mixture

1. In a large mixing bowl, combine:

   • Ground beef

   • Egg

   • Minced onion

   • Breadcrumbs

   • Crushed garlic

   • Salt

   • Black pepper

   • Dried thyme

   • Dried rosemary

2. Mix gently but thoroughly until the ingredients are evenly combined.

💡 Tip: Avoid overmixing, which can make the patties tough.

Step 2: Shape the Patties

• Divide the beef mixture into 4 equal portions.

• Shape each portion into an oval patty, about 1/2 to 3/4 inch thick.

Step 3: Brown the Patties

• Heat 1 tablespoon olive oil in a large skillet over medium heat.

• Add the patties and brown them for 3–4 minutes per side until they have a golden crust.

• Transfer the browned patties to a plate (they will finish cooking in the slow cooker).

Step 4: Layer the Vegetables

• Place the sliced onions and mushrooms in the bottom of your slow cooker.

• This vegetable bed keeps the patties elevated and adds flavor to the gravy.

Step 5: Arrange the Patties

• Gently place the browned patties on top of the onions and mushrooms.

Step 6: Mix the Gravy

• In a medium bowl, whisk together:

  • Beef broth

  • Brown gravy mix

  • Ketchup

  • Dijon mustard

  • Worcestershire sauce

• Whisk until smooth and fully combined.

Step 7: Pour and Cook

• Pour the gravy mixture evenly over the patties and vegetables.

• Cover with the slow cooker lid.

• Cook on LOW for 5–6 hours, or until the patties are tender and cooked through.

Step 8: Thicken the Gravy

• Carefully remove the cooked patties from the slow cooker and set them aside on a plate.

• In a small bowl, combine 2 tablespoons cornstarch with 2 tablespoons water to make a slurry.

• Stir the cornstarch slurry into the hot gravy in the slow cooker.

• Cover and cook on HIGH for 5–10 minutes, or until the gravy thickens.

Step 9: Coat and Serve

• Return the patties to the slow cooker.

• Spoon the thickened mushroom gravy over the patties to coat them.

• Serve hot with mashed potatoes, rice, or buttered noodles.

 Serving Suggestions

This dish pairs wonderfully with:

• Creamy mashed potatoes

• Steamed green beans or broccoli

• Buttered egg noodles

• Warm dinner rolls

 Variations & Tips

• Lighter Option: Use lean ground turkey instead of beef.

• Spicy Kick: Add 1/4 teaspoon cayenne pepper to the beef mixture.

• Gluten-Free: Substitute gluten-free breadcrumbs and a gluten-free gravy mix.

• Herb Swap: Try oregano or basil in place of thyme and rosemary.

• Make Ahead: Patties can be shaped and browned a day in advance. Refrigerate until ready to cook.

 Frequently Asked Questions

Can I cook this recipe on HIGH?
Yes—cook on HIGH for 3–4 hours instead of low, but the texture may be slightly less tender.

Can I freeze leftovers?
Absolutely! Cool completely, then store in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

How do I store leftovers?
Refrigerate in a sealed container for up to 3 days. Reheat in the microwave or on the stovetop.

Can I use fresh herbs instead of dried?
Yes—use 3 teaspoons chopped fresh thyme and 3 teaspoons chopped fresh rosemary for maximum flavor.

 Printable Recipe Card

Slow Cooker Herb-Infused Salisbury Steak with Mushroom Gravy

Prep Time: 20 minutes
Cook Time: 5–6 hours
Total Time: About 6 hours
Servings: 4

Ingredients:

• 1 lb ground beef

• 1 egg

• 1/4 cup minced onion

• 1/4 cup breadcrumbs

• 2 cloves garlic, crushed

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 tbsp olive oil

• 1 large onion, sliced

• 8 oz mushrooms, sliced

• 2 cups beef broth

• 1 packet brown gravy mix

• 2 tbsp ketchup

• 1 tbsp Dijon mustard

• 1 tbsp Worcestershire sauce

• 2 tbsp cornstarch + 2 tbsp water

Instructions:

1. Mix beef patty ingredients in a bowl. Shape into 4 patties.

2. Brown patties in olive oil, 3–4 min per side.

3. Place onions and mushrooms in slow cooker. Top with patties.

4. Whisk together broth, gravy mix, ketchup, mustard, and Worcestershire.

5. Pour over patties. Cook on LOW 5–6 hours.

6. Remove patties. Stir cornstarch slurry into gravy; thicken.

7. Return patties, coat with gravy, and serve.

enjoy!