Slow Cooker Herb-Crusted Beef Steaks with Mushroom Gravy

Introduction:
If you’re looking for a hearty, comforting, and flavor-packed dinner with minimal effort, these Slow Cooker Herb-Crusted Beef Steaks with Mushroom Gravy are just the ticket. Tender, juicy beef infused with aromatic herbs and bathed in a creamy mushroom gravy—this dish is perfect for busy weeknights or cozy Sunday dinners. With simple pantry ingredients and easy preparation, it’s a slow cooker winner every time!

Ingredients List

For the Herb-Crusted Steaks:

• 4 beef steaks (about 1 inch thick)

• 2 tablespoons olive oil

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 tablespoon dried thyme

• 1 tablespoon dried rosemary

For the Mushroom Gravy:

• 2 cups sliced mushrooms

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1 cup beef broth

• 1/2 cup heavy cream

• 2 tablespoons cornstarch

• 2 tablespoons water

For Garnish:

• Recipe Summary

  • Prep Time: 15 minutes

  • Cook Time: 6–8 hours (LOW) + 30 minutes (HIGH)

  • Total Time: 6.5–8.5 hours

  • Servings: 4

  • Method: Slow Cooker / Crockpot

  • Cuisine: American Comfort Food

  • Difficulty: Easy

    Fresh parsley, chopped (optional

    Step-by-Step Instructions

    Step 1: Season the Steaks

    Pat the steaks dry with paper towels to remove moisture. This helps the herb crust adhere better.
    Rub both sides of the steaks with olive oil, salt, black pepper, dried thyme, and rosemary.

    Step 2: Sear the Steaks

    Heat a skillet over medium-high heat.
    Sear each steak for 2–3 minutes per side, or until a golden-brown crust forms.
    Transfer the seared steaks to the bottom of your slow cooker.

    Step 3: Prepare the Mushroom Mixture

    In the same skillet (no need to clean it), sauté:

    • 2 cups sliced mushrooms

    • 1 finely chopped onion

    • 3 cloves minced garlic

    Cook for about 5 minutes, or until the onions are translucent and mushrooms have browned. Scrape up any browned bits for extra flavor.

    Step 4: Add to the Slow Cooker

    Pour the mushroom mixture evenly over the steaks.
    Then pour 1 cup of beef broth into the slow cooker.

    Step 5: Slow Cook

    Cover the slow cooker and cook on LOW for 6–8 hours, or until the beef is fork-tender.

    Step 6: Make the Gravy

    About 30 minutes before serving, mix:

    • 2 tablespoons cornstarch

    • 2 tablespoons water
      in a small bowl to form a slurry.

    Stir the slurry into the slow cooker along with 1/2 cup heavy cream.
    Switch the heat to HIGH, cover, and cook for an additional 30 minutes, or until the gravy thickens.

    Step 7: Garnish & Serve

    Serve each steak smothered in mushroom gravy.
    Garnish with fresh chopped parsley for a touch of color and freshness.

    Tips, Variations & Substitutions

    • For extra richness: Add a splash of red wine with the beef broth.

    • Low-fat option: Use half-and-half or a non-dairy milk instead of heavy cream.

    • Spicy twist: Add a pinch of red pepper flakes to the herb rub.

    • Herb swap: Experiment with oregano, basil, or Italian seasoning for a different flavor profile.

    • Mushroom mix: Use a blend of cremini, button, or shiitake for deeper umami flavor.

    Storage & Reheating

    • Refrigerator: Store leftovers in an airtight container for up to 3 days.

    • Freezer: Freeze in a freezer-safe container for up to 2 months.

    • Reheating: Reheat on the stovetop or microwave until warm, adding a splash of broth if the gravy thickens too much.

    Why You’ll Love This Recipe

    • Effortless slow cooker meal

    • Full of bold, herby flavor

    • Creamy, savory mushroom gravy

    • Great for meal prep and leftovers

    • Simple ingredients, big results

    • enjoy!