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Crockpot Steak and Gravy

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I was introduced to this 3 ingredient Crockpot Steak and Gravy by a good friend of mine, Rashona, many years ago.  It was a busy time in my life and she suggested this recipe to use for those crazy days when you just don’t have time to make dinner later in the day.
Crockpot Steak and Gravy Slow CookerThis Crockpot Steak and Gravy is so easy and quick to make.  You put the three ingredients with water in the crockpot first thing in the morning.  It cooks all day, and the fragrance wafts through the house and smells like you spent hours making an extravagant meal.  The steak comes out of the crockpot melt-in-your-mouth tender and the gravy is thick and creamy.

 

This recipe works very well with london broil or top sirloin steaks.  I usually just shop around for whichever is on sale and buy extra to put in the freezer for the next time I want to use it in my meal rotation.  I like serving it over rice I make in the rice cooker, which is also an easy thing to throw together.  It is also very good served over any kind of pasta or mashed potatoes.  The next easiest thing is to serve it with a bag of salad or hot vegetable and dinner is ready and on the table in no time!

Serves 6-8

Crockpot Steak and Gravy

The steak in this Crockpot Steak and Gravy always comes out tender and flavorful. It is so easy to make with only 3 ingredients!

10 minPrep Time

10 minTotal Time

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Ingredients

  • 2 to 3 lbs of 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.
  • Serve over rice, pasta, or mashed potatoes.
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Comments

  1. I don't care what time of year it is, I love comfort food like this. This recipe is awesome, so easy too!
    Reply

    • Here is what we used: https://www.google.com/shopping/product/10553935891724635442?q=au+jus+mix&client=safari&rls=en&bav=on.2,or.r_cp.r_qf.&bvm=bv.68445247,d.cGU,pv.xjs.s.en_US.hKiVy-E3KVo.O&biw=1356&bih=803&tch=1&ech=1&psi=_6mTU-KcCYW8oQSHg4KgDQ.1402186242150.3&ei=AqqTU5yULdCEogT0g4DgCQ&ved=0CHoQpiswAA
      Reply

    • This is Au Jus: https://www.google.com/shopping/product/10553935891724635442?q=au+jus+mix&client=safari&rls=en&bav=on.2,or.r_cp.r_qf.&bvm=bv.68445247,d.cGU,pv.xjs.s.en_US.hKiVy-E3KVo.O&biw=1356&bih=803&tch=1&ech=1&psi=_6mTU-KcCYW8oQSHg4KgDQ.1402186242150.3&ei=AqqTU5yULdCEogT0g4DgCQ&ved=0CHoQpiswAA
      Reply

    • I always slice the steak before putting it in the crockpot so it is ready to serve but, I'm sure it would be fine if you sliced it after too. After cooking on low all day, the meat will fall apart in chunks very easily.
      Reply

    • London broil is just the cut of steak you can use-- you don't broil it. It just cooks in the crock pot. Hope this helps!
      Reply

  13. Sadly we don't have 2 of them ingredients in the UK what would u use instead of brown gravy mix and au jus mix?
    Reply

    • Yes, you could! Most crock pot recipes can be adjusted to cook on high for half the time it cooks on low. It's the beauty of using a crock pot - you can make it fit your schedule!
      Reply

  17. Making this today ! Can't wait to try it. Its so hot out and this looks so easy. Thanks for sharing this.
    Reply

  18. Made this last night and the family loved it ! I bought the low sodium gravy packet. Will definitely be making this again. Thanks so much.
    Reply

  19. I make something similar to this, but use a can of Beefy mushroom soup and sauteed mushroom and onions, after I brown the meat. It's such good comfort food over rice.
    Reply

  20. I have this in my slow cooker right now. With the heat in Texas these days, a crock pot meal is just the ticket! Made it exactly as the recipe suggests, but one of the comments mentioned onions and mushrooms, and that might be an option for another day. Can't wait to try it tonight. Noodles or rice...still to be decided!
    Reply

    • How did it turn out? I love it over both noodles and rice. I hope it was delicious - and I hope it cools down in Texas! Hurray for Fall!
      Reply

    • We haven't tried any of those adjustments before so I'm not quite sure how it would turn out. IF you try it, let us know the adjustments you made and how it tasted!
      Reply

  22. I must be having a moment ;) Does this call for Two 3# steaks or a 2# to 3# steak (2 - 3 lbs. . . . ) Sorry & Thank You :) I look forward to making this for dinner next week :)
    Reply

    • Sorry for the confusion! You can use 2 to 3 pounds of steak for the corresponding amounts of mixes and water. If you use more than 3 pounds of steak, you will want to add more mix and water. Thank you for asking!
      Reply

    • I haven't tried it, but I'm sure it would work just fine. It will obviously have a different flavor than if you used beef gravy. Let me know how it turns out!
      Reply

  24. I didn't have the gravy mixes so used 2 cans of Campbells "Golden Mushroom Soup" also added a tsp of horse raddish..........excellent! Thank you!
    Reply

  25. Wonderful base recipe. I made it exactly per instructions the first time. Since then I have used so many variables especially for the gravy. I make a lot more gravy now, 6 cups, because my family likes the gravy almost as much as the meat.I almost always have the sirloin in the freezer in foodsaver bags, I take it out and place it under running COLD water (yes, cold water thaws faster than hot and doesn't start cooking the meat) to thaw just enough to cut. I cube mine to approximate a bite sized piece after cooking.If I'm going to add mushrooms, onion, whatever, I brown them in a couple tsp of bacon grease (any cooking oil will do) while the meat is thawing and set aside. Then brown the meat over medium heat in the same skillet with all the tasty bits still in the pan. You may need to add a bit more bacon grease/oil.No matter how I'm going to make it now, I always brown the meat so I can make my own au jus. After browning all the meat, remove, and set aside. Deglaze the pan immediately with 2 cups of any liquid you have on hand, be it water, broth, wine, combination of any...almost anything will do, scrape the bottom of the pan to lift all the tasty bits, and poof!, just like that you have your own homemade au jus. Pour off into at least a 2 cup measuring cup. You need to know how much you have.I always have different favors of packaged gravy mix on hand for when I'm too lazy to make from scratch. I have even used a combination of them when I didn't have enough of any one kind. In fact, I'm making this right now, using 1 each beef, turkey, chicken and country gravy mixes. The beef mix makes 1 cup, the others make 2 cups each, so the family will be getting 7 cups yummy gravy total. You will need the same amount liquid total that your packaged mixes call for.Empty your mix packets into the crock pot, and whisk together. (if using 1 kind, you don't have to do this) then add a bit of cold water..I used half a cup right off because I have so much mix. Measure all water you add so you don't go over the package directions, and don't forget you already have 2 cups au jus standing by. Whisk into mix until it gets thick add, more water, whisk just until you are satisfied all the mix has combined. Take a spoon and run it around the bottom inside edge of the crockpot to bring up any dry mix lurking where the whisk can't get to...there is always some. Whisk that in. Nothing worse than lumpy gravy. Add the au jus, and enough water, if necessary to come to the amount needed per package mix directions. Add the meat, and anything else you've set aside, put on the lid, set on low or below 200 if yours has degree settings for 8 hrs.If you are only making say 2 cups, you won't need to add anything but your au jus to the mix. But it has to be at least room temperature. If you add it hot to the mix you will get instant lumps, and you'll have to vigorously whisk till your arms fall off to get rid of the lumps.I have also used various cream of whatever condensed soups to make the gravy, alone and in combination. This also works well with chops and chicken. You just have to experiment, and have family (or dogs) willing to eat your less stellar experiments. Honestly, I've never had one that was inedible.Thanks again for a great recipe.
    Reply

    • I haven't tried it with stew meat, but I think it should work just fine. Necessity is the mother of invention - and I think using your stew meat in this recipe would be a great idea!
      Reply

    • The thickness of the gravy could have something to do with the brand of gravy and Au Jus mix. To thicken, mix 1 Tbsp of corn starch with 1 Tbsp of COLD water. When the corn starch is dissolved, add the mixture to the gravy. Thank you for asking!
      Reply

    • I think it will be fine on high for 4 hours. If you are nervous about it, slice into the meat about 30 minutes before it's done cooking. If it's still pink in the middle, pull it out and slice it and then cook for 30 more minutes. Good luck!
      Reply

  29. Love love love! Tried this a few weeks ago for the first time and fell in love. I'm currently pregnsnt and this is all I want to eat! I follow the recipe exactly and make no changes or add anything and it turns out perfect! Make this easily once a week. 5/5
    Reply

  31. I thin sliced a yellow onion and ring sliced a bell pepper; layered meat, onions, and pepper in the pot; then covered them with the gravy mixes and added water. Who needs potatoes anyway? Wonderful results.
    Reply

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