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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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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.