Slow Cooker Steak & Gravy


Delicious, moist and fork tender Sirloin Steak cooked in gravy in the slow cooker. The gravy recipe can be made separately with any meal but for the purpose of this recipe, it cooks in the slow cooker and is ready to serve when the steak is done. Serve over mashed potatoes, noodles or rice.

Source: Recipe adapted from






Mix the Better Than Bouillon (or bouillon

cubes) with the water until dissolved.



Cut away the fat from the steak and

cut the steak into small pieces.



Sprinkle the cut steak with the salt

and pepper on both side.



Add the oil to a large frying pan and

heat over medium heat until hot.



Add the steak and cook on both

sides until browned.



Place the browned steak pieces into

the slow cooker.



In the frying pan, add 2 cups of the beef

broth setting the other cup aside.

Cook until hot and bubbly.




To the one cup of broth that is left, whisk

the flour into it until no lumps remain.



Whisk the mixture slowly into the hot broth.



Whisk and cook until thick and bubbly.



Carefully pour the gravy into the slow

cooker on top of the steak. Cook on low

for 6-8 hours or on high for 4 hours.



Place the steak over noodles, rice or

mashed potatoes and serve.


Slow Cooker Steak & Gravy

  • Difficulty: easy/intermediate
  • Print



  • 2#’s sirloin steak
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3-4 Tbsp olive oil
  • 1 Tbsp Beef Better Than Bouillon or
  • (2-3 beef bouillon cubes IF you don’t use the Better Than Bouillon)
  • 3 cups water, separated
  • 1/4 cup all purpose flour


  1. Mix the Better Than Bouillon (or the bouillon cube) with 3 cups of the water. Set 1 cup aside.
  2. Cut away all visible fat from the steak and cut the steak into small 3″ – 4″ pieces.
  3. Sprinkle both sides of the steak with salt & pepper.
  4. Add oil to a large frying pan over medium heat and heat until hot.
  5. Add the steak and cook on both sides until browned.
  6. Place the steak pieces in the slow cooker.
  7. In the frying pan add the 2 cups of bouillon mixture cooking until hot and bubbly.
  8. To the remaining 1 cup of bouillon mixture, whisk in the flour until no lumps remain.
  9. Slowly whisk the flour mixture into the hot broth.
  10. Continue to whisk until thick and bubbly.
  11. Carefully pour the gravy into the slow cooker and cook on high for 4 hours or low for 6-8 hours.
  12. Serve over rice, noodles or mashed potatoes.





  1. Sounds great over anything even mashed creamed potato but as much as a long for it Latvia is not a beef nation. Milk cows only as winter is too cold. i now drive to Germany Holland border and stock up with beef once a year. It cant be as stopped once and fined so have someone bring it in under cover of darkness. The hunters sell Venison and i buy that when invited. Roast haunch of venison is lovely and the foreleg for stews so will try your recipe with red venison this week and it should be good.

    Liked by 1 person

    • Why is beef meat not allowed? Is it because of the Mad Cow disease from years ago? I am sure the venison will be great as well as the beef. I love venison but the only way we get it is to kill nd butcher it ourselves. Many people here do but unfortunately I don’t know anyone that hunts😩


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