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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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We want to hear from you! Please leave a review.
My husband doesn’t want the meat so tender it falls apart like shredded beef. So should I cut the meat a little thicker or in cubes instead? Or maybe not cook it as long? Trying to figure out what I need to adjust. Thanks
Hmm… I’m not sure. When we make this recipe we try to make it as tender as possible, so I haven’t tried it that way. I would guess if you cooked it for less time, it wouldn’t be as tender. Let me know if you do try it!
Thicker chunks. Check on it after 6/7 hrs.
I just saw an ad for “Beef Shaved Steak” at my local Kroger store. I have never seen that before, but beef is scares due to the grocery stores meat limits during these trying times. I was wondering if it would work in this recipe. Please let me know, thanks!
Yes! I’m sure it would work great. Because the beef is slices so thin, it will not need to cook as long in the crock pot however. I would cook it on low for 5-6 hours, and on high 2-3 hours. Thanks for asking!
We have a 3 lb boneless striploin – would that work?
I don’t see why not! Just make sure you slice it thin!
Can I make this in oven
We haven’t tried it that way before, so I am not sure how it would affect the taste or texture. If you try it, let us know!
Would you add mushrooms the last 2 hours?
I would add mushrooms at the beginning! That way you get the amazing flavor all cooked in!
Quick question, it says to up the meat if making for more people. I would definitely have to make for 6-8, which is 4 pounds of steak. Do we not use anymore gravy mix or Au Ju or liquid?
Yes! So you’d need 3 packets of gravy mix, 1 and 1/3 packets of au jus, and 3 1/3 cups of water. Hope this helps!
I wish I had seen this before I just now made it. I had 4-1/2 pounds of top sirloin. So I doubled the Sauce part recipe. Hope this turns out ok. Just now put in crock pot. Hope it’s not too strong of a gravy taste.
In my opinion, you can never have too much sauce! I hope it turned out well!
What if I don’t have Au jus mix. Can I use bone broth instead?
We haven’t tried that specific variation, so I can’t speak to how it will affect the taste or texture of the recipe.
so you dont pre-brown the steak at all before cutting it in slices? the meat turned out very dry for me. using top sirloin. anyone know why? i cooked it on low for 6 hrs.
The thinner you can slice the meat beforehand, the more tender it will be!
Is the meat frozen or thaw?
I use thawed meat.
I want to try to make this tonight. If I wanted to use beef broth instead of au jus, what could I use instead of a gravy mix packet? Sometimes there’s too much sodium and would prefer to substitute if I can. Can I do a slurry if some kind with cornstarch? What would you suggest?
Yeah, I would try 2 tablespoons of cornstarch in 1/4 cup water for your slurry. Let me know how it turns out!
Hello,
I was wondering for this recipe, can you also add carrots and potatoes and celery? I am not a big fan on veggies but i will eat them in a stew or like this. I had planned on making rice. Picky picky eater here. But this actually caught my attention.
Yes, you can add vegetables to the crock pot, but if you cook the vegetables all day they will be very soft and mushy. Add the vegetables halfway through the cooking time. They shouldn’t be in the crockpot for longer than 4 hours on low. Thanks for asking!
Thank you so much for letting me know. I am making this for tonight’s dinner.
I have it in my crockpot now, it is not sliced and i added an onion, beef broth, carrots and garlic. I will let you know, but I think itll be delicious. Would be good with sliced mushrooms added too.
Terri B Gehrke, howd the steak turn out not sliced? I hate handling raw meat. Would be so much easier to not cut it. Thx!
Can I cook this on high for 4-6 hours?
It won’t be as tender if you cook it that way, but you can give it a try!
Can this be made in an instant pot? If so, how?
I haven’t tried it in the instant pot. I am worried that the thickeners in the brown gravy mix would burn in the instant pot. Let me know how it turns out if you do try it!
Has anyone tried this by adding onions? I love onions and think they would be a great addition. I would want to use a vidalia or some kind of a sweet onion to try to balance out some of the sodium from the Au Jus and gravy mix.
If I use London Broil, as I plan to when I make this, how will it turn out if I don’t slice the steak before placing it in the crockpot?
We have only used thinly sliced steak in this recipe. Slicing the steak gives the meat more surface area to soak in all the liquid and makes it more tender. I would definitely recommend slicing it!
Very delicious, economical, and easy!
Made with nice creamy, buttery mashed potatoes and baby peas.
Just a few words of helpful advice… I had to slightly improvise due to my miscalculation of ingredients- I only had liquid au jus which equals approximately 1.5 cups, I accidentally put an additional 1 cup beef broth to equal the 2.5 cups needed in recipe not accounting for the liquid au jus I already added- so you can just add another package of gravy -* reduced sodium is what I had and it was to me the best way to balance it out… just a note for the people that only have liquid because it is really easy to overlook the measurements.
You really can’t mess up this recipe. Oh and also, like someone already mentioned cutting the meat in a semi frozen state is the way to go. Just thaw it out / marinate in the refrigerator before adding to crock pot.
Ok, when your boyfriend says it’s better anything that he’s mom makes as she is standing over your shoulder. Could eat every day and only takes a few things…. High 5!
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.
Should I add more sauce stuff if adding onion and mushrroms
I think you should be okay. It is a very saucy recipe!
How much onion and mushrooms do aff
Easy to do, my husband typically doesn’t like meat cooked in a crockpot but enjoyed this. The only thing I would change is to use a low sodium gravy packet.
Absolutely delicious !!! I used the left over meat and made soft shell tacos the next night.
My people go crazy for this recipe.Put over mash potatoes.So simple so easy so delishes.Thank you.I have very picky people that if it doesn’t ckne out of a clowns mouth have troible eatting anything.They ask for this recipe.
Isn’t it wonderful to walk in the house to the aroma of a great supper all ready to sit down to? Here’s another, similar recipe that I use for pot roast. Throw the meat in the crockpot (can sear it if you’re that ambitious) a pack of dry onion soup mix, a pack of dry beef gravy mix that’s been mixed in half a cup of water, a can of cream of mushroom soup and a can of coke. Add your cut up veggies like carrots, potatoes, and celery. Delicious.
I enjoyed this recipe but I couldn’t get the juices to thicken until I added flour and cornstarch. I made this to surprise the wife with a meal after work but she did not like it because she said it tasted the same as a roast; she obviously is not a fan of roast. However, From my perspective this was a good recipe.
This recipe was simple and delicious. At the end of the cooking time, I added cooked noodles and let them soak up that gravy flavor. Served with sour cream in top. A great beef stroganoff revamped.
Love those ideas! Glad it was a hit!
I made this last night and we thought it was very good and easy to put together. I will be making this again.
So glad you liked it! Thanks for the 5-stars!
Hi there, do you mix the gravy and AuJus packet according to the packet directions OR do you just add the 2.5 cups of water and then the packets?
Just the 2.5 cups and then the packets. You don’t need to cook according to package directions. Hope this helps!
Hello,
your recipe caught my eye, so I decided to mosey on over to the Thriftway next door and take the ingredients into custody. After staring at the extensive gravy selection for five minutes I decided to substitute one of the brown gravies for a packet of mushroom gravy. For meat I am using two organic sirloin strips and one tenderloin. I know that’s overkill but they were in my freezer and needed to be used. I didn’t feel comfortable throwing red meat into the crock without seasoning, searing and cutting it into pieces first. Two and a half cups of liquid seems like a lot for the pot compared to the usual one half to a cup. So, I cut a large onion into thirds, then in half and piled the pieces on the bottom of the pot for the meat to use as a floatation device. I am a little skeptical of the gravy graduating from crockpot U. I hope I am proven wrong, gravy usually requires reduction on the stovetop, uncovered and stirring at boiling in order to thicken. However, I figure no big whoop, I’ll throw the juice in a saucepan after the fact and burn it down to satisfaction if needed.
Anyhoo, thanks for the idea, three ingredients is two more than I can usually handle, I’ll let you know how it dishes out!
Let us know how it turned out for you!
Trying to do Keto and low carb, how can I adjust the gravy? I have been searching for a cube steak recipe for low carb. Any suggestions! Please help!
You could just use beef base and add some pureed onions. This will help thicken it up, though the consistency might not be the same. You could also try thickening with almond flour– haven’t tried this before but it’s worth a shot. Hope this helps!