Chuck Blade Steaks and Gravy in the Slow Cooker

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/14/21
Blade steaks with gravy
xia yuan/Getty Images
Prep: 5 mins
Cook: 8 hrs
Total: 8 hrs 5 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
258 Calories
15g Fat
5g Carbs
25g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 258
% Daily Value*
Total Fat 15g 20%
Saturated Fat 6g 31%
Cholesterol 82mg 27%
Sodium 668mg 29%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 2%
Total Sugars 1g
Protein 25g
Vitamin C 1mg 5%
Calcium 18mg 1%
Iron 3mg 15%
Potassium 271mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you are in the mood for a tasty, meaty dish with hearty gravy, look no further. This is a flavorful dish made with simple pantry ingredients. The best part is you can make these steaks in your slow cooker for a hands-off meal. You can even prepare the crockpot ahead of time or the night before, set it up in the morning, and come home to a hot and tasty dinner.

Chuck Blade Steaks

This recipe calls for chuck blade steaks. If you can't find them in your grocery store, just ask your butcher for the specific cut. Blade steak is also sometimes called top blade. It is a steak cut from a muscle in the beef chuck primal. It's specifically from the top blade muscle, known as the infraspinatus muscle. The blade steaks are made by the butcher by cutting directly across that top blade muscle. It's a tender muscle, so relatively easy to cut. What makes these steaks distinctive is that every section of steak has a tough strip of gristle running through the middle of it. This comes from a seam of connective tissue that runs through the center of the meat. The blade steak has a lot of beefy flavors, is relatively inexpensive, and is perfect for the slow cooker. It's not a good steak to grill, but also does work well with a braise, which is a similar method to using the slow cooker (often just in the oven).

Since these steaks are cooked for so long, you are essentially braising them over low and slow heat. The steaks will become much more tender, but will likely maintain their steak shape (and not just turn into shredded meat). If you (or your guests) hear the word steak and expect medium rare, grilled meats, then you are in for a surprise. These braised meats will be tasty and delicious, but not medium rare.

These steaks and gravy will make for a tasty dinner. To soak up the juices, serve these steaks with mashed potatoes or noodles. They would go well with a bright horseradish sauce for a spicy kick. If you have any leftovers, store them in a sealed container in the refrigerator for 4 to 5 days. Leftover steak and gravy are perfect on top of a soft roll for a meaty and hearty sandwich.

Ingredients

  • 1 medium red onion, cut into 1/4-inch slices

  • 4 to 6 medium chuck blade steaks

  • Creole seasoning, or salt and pepper, to taste

  • 3 tablespoons all-purpose flour

  • 3 tablespoons cold water

  • 1 teaspoon browning and seasoning sauce, such as Kitchen Bouquet

Steps to Make It

  1. Gather the ingredients.

  2. Place sliced onion in the crock pot. Sprinkle the steaks with seasoning mixture, or salt and pepper and place in the crock pot on top of the onions.

  3. Blend the flour with cold water by stirring with a fork or small whisk until smooth.

  4. Add gravy browning sauce and spoon over steak.

  5. Cover and cook on low for 7 to 9 hours until meat is fork-tender.

  6. Serve with the gravy from the crock pot.

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