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Crockpot Cubed Steak & Gravy

A comforting, slow-cooked classic made with tender cubed steak simmered in rich, savory gravy. This dish delivers deep beefy flavor, melt-in-your-mouth texture, and that nostalgic, home-cooked aroma everyone loves. Perfect for busy days when you want hearty comfort with minimal effort.
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Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1.5 –2 lbs 700–900 g cubed steak
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ cup all-purpose flour
  • 3 tablespoons vegetable oil or butter
  • 1 medium onion thinly sliced
  • 2 cups beef broth
  • 1 packet 1 oz / 28 g brown gravy mix
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme optional
  • 1 cup sliced mushrooms optional

Method
 

  1. Season & Dredge: Pat the cubed steak dry. Mix salt, pepper, garlic powder, paprika, and flour. Lightly coat each piece of steak in the seasoned flour.
  2. Sear the Steak: Heat oil/butter in a skillet over medium-high heat. Sear steak 1–2 minutes per side until golden. Work in batches to avoid steaming.
  3. Layer the Crockpot: Add sliced onions to the bottom of the slow cooker. Place the seared steak on top. Add mushrooms if using.
  4. Make the Gravy: Whisk beef broth, gravy mix, Worcestershire sauce, and thyme until smooth. Pour evenly over the steak.
  5. Slow Cook: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until the meat is fork-tender and the gravy thickens.
  6. Finish & Serve: Taste and adjust seasoning. Let rest 10 minutes before serving for the gravy to settle.

Notes

  • Don’t skip searing—the caramelization creates a deeper, beefier gravy.
  • Use low-sodium broth if you prefer to control saltiness.
  • Add a splash of broth when reheating to bring back silky gravy texture.
  • For a creamy version, stir in ½ cup heavy cream during the last 30 minutes.
  • Excellent served over mashed potatoes, rice, noodles, or biscuits.