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An easy and comforting slow cooker steak recipe featuring tender sirloin steaks cooked in a rich brown gravy, perfect served over mashed potatoes, rice, or egg noodles.

Ingredients

Scale
  • 3 pounds sirloin steaks
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 Tablespoons oil (for searing)
  • 1 medium onion, small diced
  • 4 cloves garlic, minced
  • 2 cups water
  • 2 (0.87 ounce each) low-sodium brown gravy packets (or equivalent homemade au jus)
  • 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons all-purpose flour (to thicken gravy)

Instructions

  1. Season steaks all over with kosher salt and black pepper.
  2. Heat half of the oil in a large skillet over medium heat.
  3. Sear the steaks in the hot skillet until golden brown, working in batches and adding more oil as needed.
  4. Transfer the seared steaks to the bottom of a 6–8 quart slow cooker.
  5. Without wiping the skillet, add the diced onion and cook until softened and golden, about 6–8 minutes.
  6. Add the minced garlic to the skillet and cook about 30 seconds until fragrant.
  7. Spoon the cooked onions and garlic over the steaks in the slow cooker.
  8. Whisk the brown gravy packets with water and Worcestershire sauce in a small bowl.
  9. Pour the gravy mixture evenly over the steaks in the slow cooker.
  10. Cover and cook on low for 5–6 hours or on high for 3–4 hours until the meat is fork-tender, avoiding lifting the lid during cooking.
  11. Carefully remove the steaks from the slow cooker and set aside.
  12. In a large skillet over medium heat, melt the butter.
  13. Whisk in the flour and cook about 2 minutes to make a light golden roux.
  14. Gradually pour in the slow cooker liquid while whisking to prevent lumps.
  15. Simmer the gravy 4–5 minutes until thickened.
  16. Return the steaks to the slow cooker, pour the thickened gravy over them, and set the cooker to warm.

Notes

Searing steaks before slow cooking adds depth of flavor and locks in juices., Use low-sodium gravy packets and unsalted butter to control salt level, adding salt later to taste., Do not open slow cooker lid while cooking to maintain tenderness., You can skip stovetop gravy step by making a cornstarch slurry (3 tbsp cornstarch + 3 tbsp water) and stirring it into the slow cooker; cook on high for about 30 minutes until thickened., Substitute sirloin steaks with chuck roast, short ribs, or brisket pieces., Add sliced mushrooms for a mushroom gravy variation., Replace some or all water with low-sodium beef broth or add a splash of red wine for extra flavor., Stir in fresh herbs like thyme or rosemary near the end of cooking., Leftovers keep up to 3 days in the fridge or freeze up to 2 months; reheat gently and add water or broth if gravy thickens too much.

Nutrition

Find it online: https://gingerbaking.com/crock-pot-steak-and-gravy/