This post may contain affiliate links. See our disclosure policy.
Crockpot Steak and Gravy always comes out tender and flavorful. It is so easy to make with only 3 ingredients! A perfect supper for busy weeknights.
Featured with this recipe
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. I have made it countless times over the years, and it always turns out rich, tender, and absolutely delicious. My family gobbles it up; it’s one of their most requested dinners!
This slow cooker steak and gravy recipe could not be easier to make. Toss in three (THREE!) ingredients into the Crockpot first thing in the morning. It cooks all day, and the welcoming scent wafts through the house, making it seem like you spent hours making an extravagant meal. It is such a comfort to walk in the door after a long, busy day and realize dinner is ready!
Ingredients in Crockpot Steak and Gravy
- Top sirloin steak or London broil sliced thin
- Brown gravy mix packets
- Au jus mix packet
- Water
Getting the Right Cut of Steak
Cuts of steak such as such as chuck roast or round steak are perfect for this recipe because they become tender and juicy after slow-cooking. We often use 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.
What to Serve with Crockpot Steak and Gravy
We love serving the thick, creamy steak and gravy over over rice I make in the rice cooker, which is also an easy thing to throw together. We also love serving it alongside buttery mashed potatoes. There are so many side dishes that would 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, or just by itself with a side of broccoli or green beans.
Suggestions and Additions for this Recipe
Brown the Steak: To enhance the overall flavor, try searing the steak it in a hot skillet with oil or cooking spray before placing in the crockpot to lock in the juices.
Keep messes to a minimum: Use a crockpot liner for easy cleanup. After serving just toss remove the liner and toss it. It couldn’t be easier!
Swap out the Au Jus: Sometimes Au Jus mix can be hard to find. You can use onion soup mix instead and you won’t even notice a difference.
Season Generously: Don’t be shy with seasoning! In addition to the gravy mix and au jus, try using a combination of salt, pepper, garlic powder, and your favorite herbs to infuse the steak with delicious taste. You can even try adding a few shakes of Worcestershire sauce.
Layer with Veggies: Add sliced onions, mushrooms, or bell peppers to the crockpot for extra flavor and texture.
Use Beef Broth: Pour in beef broth to create a savory base for the gravy, intensifying the taste of the steak instead of using just water. If you don’t want to add the extra sodium, you can use a low-sodium broth.
Low and Slow: Cook the steak on low heat for several hours to allow the flavors to meld and the meat to become tender. Slicing your steak into thin strips will help speed up the cooking process and ensure super tender, fall apart meat every time.
Thicken the Gravy: Once the steak is cooked, use cornstarch or flour mixed with water to thicken the juices and create a rich, velvety gravy.
Adjust Seasoning: Taste the gravy before serving and adjust the seasoning as needed to suit your preferences.
Garnish with Fresh Herbs: Sprinkle chopped parsley or thyme over the finished dish for a fresh and vibrant touch.
Frequently Asked Questions
Yes, the long cooking time, the direct heat of the crock pot, and the steam created by the tight seal of the lid helps to kill any bacteria in the raw meat.
Cooking low and slow (on low heat for 8-10 hours) in its beef broth creates a soft and juicy piece of meat. Remember to stir occasionally.
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.
Read next: The Best Crockpot Meals
More Time Saving Crockpot Meals
The slow cooker saves the day in our home more often than not! Here are a few of our tried and true crockpot favorites:
- Easy Crock Pot Pork Chops
- Crock Pot Pork Roast
- Crock Pot Mexican Shredded Beef
- Slow Cooker Red Beans and Rice
- Slow Cooker Ham with Maple Brown Sugar
How to Make Crockpot Steak and Gravy
Crockpot Steak and Gravy
Video
Equipment
- Crock Pot (Slow Cooker)
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.
Notes
- Throw some sliced mushrooms and/or onions into the Crock Pot for a delicious addition.
- We like to serve this meal with steaming rice from the rice cooker, but it also tastes delicious with creamy mashed potatoes or fresh pasta or egg noodles (or one of your most beloved carbohydrates), with delicious broccoli or your favorite vegetable on the side.
- Place any leftover meat in an airtight container in the refrigerator where it will last for three days.
- 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!
I just found this recipe, and I am sold! Since my hubby got false teeth, steak is very hard for him to chew. This was the ticket!! We don’t care for beef gravy, so I used Homestyle, and added a little sour cream when it was fully cooked. This was a hit with my hubby and son. I will be making this again! Thanks!!
So glad you and your family liked this recipe! Thanks for sharing how you were able to make it work so well for you and your family 🙂
Would chuck steak work for this recipe? Thank you!
Yes, a chuck steak would work great in this recipe. It is cooked long enough in the crock pot to make the cut tender and flavorful. Thanks for asking!
I’m using cubed steaks and the 3 ingredients does the time change on how long to cook it
The time can actually stay the same. Hope this helps!
Could I use beef stock in place of au jus?
Yes, that would probably be fine. Beef consomme might work a little better just because it has more flavor than just plain stock, but I am sure beef stock would be ok too!
I just put this in crock pot, I only had 1packet of brown gravy so I used that, added Lipton onion soup, red wine, onions,peppers, tomatoes and a few other things. Going to add potatoes I think? I’m the worlds worst at adding whatever I see. I hope this turns out good enough to eat? Wish me luck????. Next time I planonhaving the right ingredients. Thanks for the awesome recipe! I’m always trying something new especially crock pot recipes.
Hey Robin! How did it turn out for you? The additions you made sound wonderful! Let us know how it worked out for you!
Do you think I could include vegetables into the pot with the steak? Carrots and potatoes maybe?
absolutely! That would be delicious!
I’m pregnant and would like to freeze everything to be able to take it out and throw in the crock pot after I have her. Anything I should leave out and add just before putting it in the crock pot?
Nope! This is a great one to freeze. You should be good to go!
It’s alot of meat for 2-3 people who are light eaters. Should I half the recipe or does it freeze well? Thanks!
Yes, you can cut the recipe in half. And yes, you should be able to freeze this and it should still taste great 😀
I made this exactly with thin cut steak on high for 2 half hours
Made mashed potatoes it turned out wonderful no changes.
Thankyou
Thanks Jamie! I’ve always cooked this on low because I’ve made it in the morning. It’s good to know it can cook that quickly on high. I’m glad you like the recipe!
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.
John, that sounds amazing! I’ll try it. Thank you for sharing!
This was excellent! (followed exactly)
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
I’m so glad you like the recipe! Congratulations on being pregnant!
I forgot to cut the steak. Do you think I need to adjust cooking time? I am cooking it on high for 4 hours right now.
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!
i love the recipe but it’s not thick, what do I do to make it thicker?
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!
I actually just reduced the amount of water in mine because I had the same problem.
Have any of you tried this with stew meat? I have a bunch to use up.
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!
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.
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!
Can it be country gravy?
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!
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 🙂
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!
My husband got ground sirloin instead of steaks. Will it still work?
We haven’t tried it that way before, but I don’t see why not! Let us know how it goes if you try it!
I have the brown gravy but no Au jus would this still work out? Also do you think this would go well for pork chops?
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!
Here is a recipe for pork chops grill or brown pork chops. Then put in crockpot . Take two big cans of cream and mushroom soup . Cover the pork chops with soup. Cook 8 to 10 hours . Serve white rice or wild rice . Enjoy.