Easy Crock Pot Steak and Gravy

Slow cooker steak and gravy with mashed potatoes.
Diana Rattray
  • Total: 7 hrs 10 mins
  • Prep: 10 mins
  • Cook: 7 hrs
  • Yield: 6 servings
Nutritional Guidelines (per serving)
373 Calories
16g Fat
46g Carbs
12g Protein
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 373
% Daily Value*
Total Fat 16g 20%
Saturated Fat 9g 46%
Cholesterol 43mg 14%
Sodium 213mg 9%
Total Carbohydrate 46g 17%
Dietary Fiber 3g 12%
Protein 12g
Calcium 67mg 5%
*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.)

This slow cooker steak and gravy is the perfect meal for a cold fall or winter day. Just throw it all together in the crock pot and you'll come home to a hot and delicious meal. It's also an excellent cold weather dish. Set the slow cooker on low and spend the day skiing or sliding with your family. Cook the potatoes about 20 minutes before the steak and gravy are ready.

The recipe calls for cream of mushroom soup, but if you (or members of your family) aren't a fan of mushrooms, use cream of celery or cream of chicken. See the tips for a homemade option.

Serve the steak and gravy with creamy garlic mashed potatoes, a rice dish, or noodles. Serve a simple salad or steamed vegetables on the side or make a vegetable casserole.

Ingredients

  • 2 pounds cube steak, or tenderized round steak (in serving-size pieces)
  • Dash salt
  • Dash pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 cup beef stock (unsalted, or water)
  • 1 envelope onion gravy mix
  • 1 (10 3/4-ounce) can cream of mushroom soup

Steps to Make It

  1. Gather the ingredients.

    Ingredients for crockpot steak and gravy.
    Diana Rattray
  2. Sprinkle the steaks with salt and pepper and dip in the flour. Heat the oil in a large skillet over medium-high heat; cook the steaks for about 3 minutes per side, or until browned.

    Brown the steaks before you add them to the slow cooker.
    Diana Rattray
  3. Remove the steaks to the slow cooker and set aside. Add the beef stock to the skillet and bring to a boil, scraping up any browned bits in the pan.

    Pour the stock into the skillet and loosen the browned bits.
    Diana Rattray
  4. Add the condensed soup and gravy mix to the beef stock and stir until smooth.

    Combine the sauce ingredients in the skillet.
    Diana Rattray
  5. Pour the soup mixture over the steaks. Cover the pot and cook the steak and gravy for 6 to 8 hours on the low setting, or until the steak is tender.

    Add the steak and sauce to the slow cooker.
    Diana Rattray
  6. Arrange the steaks and gravy on a platter and garnish with chopped parsley, if desired.

    4-ingredient crock pot round steak and gravy.
    Diana Rattray
  7. Serve the steak and gravy with mashed potatoes or rice, along with a salad or your family's favorite vegetables. Enjoy!.

Tips

  • Condensed "cream of" soups are frequently used in slow cooker dishes because they stand up well under long cooking, where a dairy-based sauce would break down and curdle. If you prefer a homemade sauce, consider making a thick velouté sauce. In a saucepan, melt 4 tablespoons of butter and then add 4 tablespoons of flour; cook, stirring for 2 minutes. Add 1 cup of chicken stock and cook until thick. Replace the cream of mushroom soup with this mixture and then add 1/2 cup of heavy cream to the dish about 5 minutes before it is ready.

Recipe Variations

  • Instead of onion gravy, make the steak and gravy with a packet of mushroom gravy or plain brown gravy.
  • Sauté about 6 to 8 ounces of mushrooms in a small amount of butter or oil until softened. Add them to the sauce mixture.
  • Add about 1 cup of sliced onions to the slow cooker before adding the steak.
  • Replace the round steak with top sirloin, flank steak, London broil, or lean chuck steak.