The Best Crockpot Steak And Gravy
Nothing beats gathering the family around for a hearty meal, and this Crockpot Steak and Gravy truly delivers. Tender pieces of steak, slow-cooked to perfection with aromatic herbs, and enveloped in a rich gravy, it’s the kind of dish that memories are made of.
Chuck roast or sirloin: The star of the show providing hearty, meaty flavor. If unavailable, consider using beef stew meat as an alternative. Salt and pepper: Essential seasonings that enhance the meat’s natural flavors. Adjust to personal preference. Olive oil: Used for browning the steak to seal in juices and flavor. Canola or vegetable oil can work in a pinch. Onion: Adds a foundational aromatic layer. White, yellow, or red onions are all suitable. Mushrooms: Introduce a rich, earthy taste. Both white and cremini varieties are recommended, but portobello can also be a good substitute. Beef broth: Creates the base for our savory gravy. In absence of beef broth, chicken or vegetable broth can be used with a touch of soy sauce for depth. Dried thyme and rosemary: Imparts herbal notes. Fresh herbs can be used, just increase the amount slightly. Worcestershire sauce: Deepens the flavor profile with its tangy, umami-rich essence. Soy sauce or tamari are potential substitutes. Cornstarch: Acts as a thickening agent for the gravy. Arrowroot powder or all-purpose flour can be alternatives. Water: Used to create a slurry with the cornstarch. If using flour as a substitute, stock or broth can be used instead of water for the slurry.
Trust me, this Crockpot Steak and Gravy is a breeze to whip up – it’s almost like the crockpot does all the work for us. Ready to get started? First things first, let’s season those steak pieces with some salt and pepper. Make sure every piece gets some love! Grab a skillet and heat up that olive oil over medium-high heat. Once it’s nice and hot, toss in the steak pieces. You’ll want to get them beautifully browned on all sides. That browning is where all the flavor magic happens! In that same skillet, throw in the onions and let them soften up a bit. Now, add in those mushrooms and cook until they’ve got a nice tender texture. Alright, time to get everything into the crockpot. Transfer your browned steak and sautéed veggies in there. Pour in the beef broth, and then sprinkle in the thyme, rosemary, and a good splash of Worcestershire sauce. Give everything a good stir to mix those flavors together. Pop the lid on the crockpot and set it to low. Let it work its magic for about 6 hours. If you’re in a bit of a hurry, the high setting for 3 hours should do the trick too. When you’re about an hour out from serving, let’s thicken that gravy. Mix up a quick slurry with your cornstarch and water. Stir it into the crockpot and watch as your gravy gets that perfect, luscious consistency. Once that steak is melt-in-your-mouth tender and the gravy is just right, it’s time to dish out. Grab your favorite pasta and ladle that deliciousness right over the top.
Storage
Simply transfer any leftovers into an airtight container and pop it into the fridge, where it’ll keep beautifully for up to 4 days. If you’re planning ahead or made a larger batch, this dish freezes wonderfully too. Just make sure to cool it down completely before sealing it in freezer-safe containers or zip-top bags. When you’re ready to enjoy it again, thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave. The flavors might even meld and deepen after some time, making it a treat to revisit!
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