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This Crockpot Steak and Gravy is one of my favorite slow cooker dinners for busy weeknights. It uses just 3 simple ingredients and turns out tender, savory, and so comforting every time. If you need an easy dinner that tastes like you worked way harder than you did, this recipe is a lifesaver.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This has become my go to recipe for cooking any meat that has been frozen and thawed too many times or muscle that was heavily used by the beef. It is very easy to prepare and ready at the end of a long work day. Thank you so much for sharing your secret with us.” – Amy
“Ten stars! Easy and delicious, with minimal ingredients…I love it! And I will definitely be making again and again. Everyone at the table gobbled it up. I served over mashed potatoes with a side of green beans. Delicious! Thank you for sharing this recipe!” – Lisa
“Delicious! Used the top sirloin sliced thinly. Did not make any changes to recipe but cooked on low 8 hours while at work. So tender and good! Will definitely be fixing again.” – Theresa
An Easy Recipe for Busy Days
I first made this 3 ingredient Crockpot Steak and Gravy years ago when my friend Rashona recommended it during a really busy season of life. I needed something easy that did not feel like a compromise, and this recipe absolutely delivered. I have made it countless times since, and it always comes out rich, tender, and full of flavor.
What I love most is how dependable it is. I can add everything to the slow cooker in the morning and come home to a house that smells amazing and dinner that is basically done. It is one of those recipes that makes me feel like I have dinner figured out, even on the busiest days.
🩷 Echo
Table of Contents
Why This Recipe Works
This recipe works because it keeps things simple and focuses on what the slow cooker does best.
- Thinly sliced steak cooks up tender and soaks in all the savory gravy flavor.
- Brown gravy mix plus au jus mix creates a rich, beefy gravy without extra prep.
- Low and slow cooking gives the steak time to break down and become tender.
- Minimal ingredients means less measuring, less cleanup, and a very reliable result.
It is the kind of recipe that is perfect when you want comfort food without a lot of effort.
Ingredients You’ll Need
- Top Sirloin Steak or Top Round (London Broil): These cuts of steak are perfect for this recipe because they become tender and juicy after slow-cooking. I watch for steak on weekly sales and buy extra to put in the freezer.
- Gravy mixes – brown gravy mix and au jus gravy mix combine to create a rich, savory gravy with lots of flavor.
- Water – helps dissolve the mixes and creates the cooking liquid that turns into gravy as it cooks.
Ingredient Additions and Substitutions
- Swap the au jus mix – if you cannot find au jus, use onion soup mix and the flavor is still delicious.
- Add vegetables – sliced onions, mushrooms, or bell peppers cook right in the crockpot and add extra flavor and texture.
- Fresh herbs for serving – chopped parsley or thyme adds a fresh finish.
- Thicker gravy option – stir in a cornstarch slurry near the end if you want a thicker gravy.
- Other beef cuts – flank steak, chuck steak, or stew meat can work well, especially when cooked low and slow.
How to Make Crockpot Steak and Gravy
- Slice the steak thinly against the grain and place it in the slow cooker. Add the gravy mixes by sprinkling the brown gravy mix and au jus mix over the steak.
- Pour in the water and stir gently so the mixes combine with the liquid. The gravy will look thin early and thicken as it cooks with the beef juices.
- Cook on low for 8 to 10 hours until the steak is very tender and the gravy is rich.
- Stir well before serving so the gravy coats the steak evenly. Serve hot over mashed potatoes, rice, pasta, or toast.
Recipe Tips
- Cook low and slow for the best texture. I highly recommend cooking this on low for at least 8 hours.
- Slice the steak thinly against the grain for the most tender results.
- Use a crockpot liner if you want easy cleanup.
- Buy steak on sale and freeze it for easy meal planning later. I do this often.
- Stir before serving because the gravy settles as it cooks.
- For a thicker gravy, add a slurry of cornstarch and cold water about 30 minutes before serving.
- Taste before adding extra salt because gravy packet brands can vary in saltiness. Use low sodium gravy packets if you are sensitive to salt.
- The leftover meat is great in soups! Cube steak, add tons of pepper, your favorite broth, and heat the crock pot cubed steak on the stove top. Enjoy your ingenious, protein packed meal!
- Servings: To serve 4-6 people, use 2 pounds of steak. To serve 6-8 people, use 3 pounds of steak.
- A 6 quart slow cooker works well for larger batches or doubling the recipe.
What to Serve with Crockpot Steak and Gravy
I love serving the thick, creamy steak and gravy over homemade mashed potatoes. It’s also delicious served over Instant Pot Rice. There are so many side dishes that work well with this easy steak recipe. Rice and potatoes are our go-to sides but it would also be delicious over pasta, thick toast. Try it with roasted broccoli or oven roasted green beans on the side for a well-rounded meal.
Frequently Asked Questions
Yes, you can use a flank steak, chuck steak, or even stew meat. Tougher cuts offer maximum tenderness when cooked low and slow.
You can, but the meat will not be as tender. We highly recommend cooking it for at least 8 hours on low for best results.
It isn’t necessary, but if you would like to, searing in a large skillet on medium-high heat can increase the flavor of your cut of beef and increase the texture as well. Searing the meat before slow cooking also gives a beautiful and appetizing color.
If you want a thicker gravy, simply make a slurry with 2 tablespoons of cold water and 1 tablespoon of cornstarch. Stir it into the crockpot steak and gravy 30 minutes before serving.
According to the USDA, it’s best not to use frozen meat in the crock pot. Thaw the frozen steak prior to using it in this recipe. This ensures even cooking and proper internal temperature.
Make Ahead and Storage
- Make ahead – you can slice the steak ahead of time and store it in the fridge so it is ready to add to the slow cooker in the morning.
- Refrigerator – store leftovers in an airtight container for up to 3 to 4 days.
- Freezer – freeze cooled steak and gravy in a freezer-safe container for up to 2 months.
- Reheat – warm on the stove over low heat or in the microwave, adding a splash of water if the gravy has thickened too much.
More Crockpot Meals
The slow cooker saves the day more often than not! We have so many great Crockpot Meals. Here are a few more of our tried and true crockpot favorites:
Give this easy Crockpot Steak and Gravy a try — it’s the kind of recipe that makes you feel like a dinner hero with hardly any effort. Don’t forget to leave a review and let us know how it turned out! 💛
Crockpot Steak and Gravy
Video
Ingredients
- 2 to 3 pounds top sirloin steak or London broil, sliced thin
- 2 packets brown gravy mix
- 1 packet Au Jus mix
- 2 1/2 cups water
Instructions
- Place all ingredients in crockpot.
- Cook all day (8-10 hrs) on low, stirring occasionally.
- Serve over rice, pasta, or mashed potatoes.
Equipment
- Crock Pot (Slow Cooker)
Notes
- Best results come from cooking on low for at least 8 hours.
- Slice steak thinly for more tender bites.
- Onion soup mix can replace au jus mix if needed.
- Add onions, mushrooms, or peppers for extra flavor.
- Use a cornstarch slurry near the end for thicker gravy.
- Thaw steak before slow cooking for best texture and even cooking.
- Crockpot liners make cleanup easy.
- A 6 quart slow cooker works well for larger batches or doubling the recipe.
- Cooking time may vary by slow cooker model, so cook until the steak is very tender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Sorry to say ..
But imo this is a very poor recipe. I made it today and it tastes like a cheap recipe made with poor unhealthy dried powders .. which it is. I was ashamed to serve it to my family
I’m sure there are better recipes out there that allows for cheaper cuts of meats to he cooked in a flavorful natural fresh ingredient broth. The search continues ..
First time making it. I did change it a Lil bit. I added baby carrots, shallots, potatoes, and 30 minutes before done added spring greens
Yum, I’ll have to try that!
Trying it today. Sounds delicious.
Be sure to come back and let us know how you liked it!
loved this recipe. I used low salt gravy mixes and instead of 2 1/2 water I did 1 cup water and 1 cup burgandy wine. took it from a family dinner recipe to dinner party recipe. most requested by our friends. THANK YOU FOR SHARING.
Oooh love the idea of using some wine and letting it reduce down. I bet it made the gravy so rich! Genius!
Too salty by far. I used browns gravy mixes
Use low sodium gravy mixes & can omit au jus for less saltiness.
This has become my go to recipe for cooking any meat that has been frozen and thawed too many times or muscle that was heavily used by the beef. It is very easy to prepare and ready at the end of a long work day. Thank you so much for sharing your secret with us.
So glad you liked this recipe! You are very welcome. And thank YOU for the 5-stars!
Very salty
Just made my life easier thank you
Thank you, Stephen! I’ve made this so many times over the years. It’s the easiest recipe for a nice, warm, comforting dinner at the end of the day. I’m glad you enjoyed it!
Followed recipe with 2 gravy and 1 Au Jus mix
To salty adjustment recommendations?
I’m sorry you found it too salty. You can use low sodium gravy and au jus mixes. McCormick, Kroger, and Great Value all make low sodium mixes. Thanks for asking!
You can add a potato, cut in quarters, to the pot. Potatoes are the perfect vehicle to absorb excess salt. Add it into the pot and simmer for 20 to 30 minutes. Remove after it’s absorbed some of the salt. This works in soups and stews, anything that has sauce or broth. You can choose to eat the potato or dicard it.
Love this! Great tip! Thanks!
FYI for those who are experiencing thin gravy, it’s going to depend on which brand of gravy mix you use. McCormick Brown Gravy Mix (.87 oz) and uses corn starch as a thickener, while Pioneer Brown Gravy Mix is almost twice the amount (1.61 oz) and uses wheat flour as a thickener. I didn’t notice this until later and followed the directions using the 2 1/2 cups of water called for in the recipe, but used 2 packets of Pioneer Brown Gravy Mix instead of 2 packets of McCormick Brown Gravy Mix. I was actually using almost twice the amount of gravy mix. My gravy came out thicker, in fact I added a bit of water in the end to thin the gravy to our desired thickness. I also added a large Spanish onion. sliced, and 3 large russet potatoes, cut in 1 inch chunks. I’ll be making this again for sure, using Pioneer Brown Gravy Mix again, and probably 3 to 3 1/2 cups of water.
I’d like to add 2 sliced bell peppers an a sliced onion to this to make a good beef pepper steak dinner. Can I add these veggies at the beginning or should I wait 4 hours?
We haven’t tried that, but I think you could add the veggies at the beginning! Let us know how it goes if you try it!