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Slow Cooker Salisbury Steak and Mashed Potatoes
5 from 12 votes

Slow Cooker Salisbury Steak and Mashed Potatoes

This Slow Cooker Salisbury Steak and Mashed Potatoes recipe offers tender ground beef patties cooked with onions and mushrooms in a rich beef broth gravy, paired with soft russet potatoes slow-cooked to creamy perfection. The use of breadcrumbs, ketchup, and mustard seasons the patties, while the slow cooker method melds flavors and yields a hearty, comforting meal that requires minimal active cooking time.

Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 4 Servings
Calories: 868 kcal
Course: Main Course
Cuisine: American

Ingredients

SALISBURY STEAK
  • 1 pound ground beef 85/15
  • 1/3 cup breadcrumbs panko or regular
  • 1 tablespoon ketchup
  • 1 teaspoon yellow mustard
  • 1 tablespoon beef base (or 2 beef bouillon cubes, or skip)
  • 1/2 teaspoon kosher salt divided
  • 1/4 teaspoon black pepper divided, crushed
  • 2 tablespoons butter
  • 1 yellow onion sliced
  • 8 ounces cremini mushroom sliced
  • 2 cups beef broth
  • 1 tablespoon cornstarch
  • 2 teaspoons Worcestershire sauce
  • parsley for garnish (optional)
MASHED POTATOES
  • 6 russet potato scrubbed clean
  • 4 tablespoons butter
  • 1/2 cup sour cream
  • 1 cup whole milk or heavy cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper ground

Instructions

SALISBURY STEAK
    Cup of Yum
  1. Mix the ground beef with breadcrumbs, ketchup, mustard, beef base (if using), 1/4 teaspoon Kosher salt and half the black pepper.
  2. Form them into four patties and add the patties to a heavy skillet or the stovetop safe slow cooker insert.
  3. Cook the patties on medium-high heat until browned on both sides, 4-5 minutes per side.
  4. Place the patties into 1/2 of the slow cooker.
  5. Add the butter to the pan and add the rest of the salt and pepper to the onions and mushrooms.
  6. Cook for 4-5 minutes, stir, then cook an additional 4-5 minutes.
  7. Add to the slow cooker on top of the cooked beef patties.
MASHED POTATOES:
  1. Add a piece of 12?x12? inches of foil into half of the slow cooker.
  2. Place the clean and scrubbed potatoes into the slow cooker and press down tightly with another sheet of foil.
  3. Cook on low for 4 hours.
TO FINISH:
  1. Uncover the foil and remove the potatoes. Peel if you’d like by rubbing off the skin with a paper towel or leave the skin on.
  2. In a bowl smash the potatoes with a potato masher.
  3. Add in the butter, sour cream, milk, salt and pepper and mash until desired consistency (I mashed the pictured potatoes for 1 minute).
  4. Add the potatoes back to the slow cooker in the foil still lining the bottom.
  5. In a cup mix the beef broth, 2 teaspoons of Worcestershire sauce and one tablespoon of cornstarch and add it to the beef patties.
  6. Cook on high for 20 minutes.
  7. Garnish with chopped parsley, optional.

Nutrition Information

Calories 868kcal (43%) Carbohydrates 76g (25%) Protein 33g (66%) Fat 48g (74%) Saturated Fat 24g (120%) Cholesterol 146mg (49%) Sodium 1767mg (74%) Potassium 2171mg (46%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 820IU (16%) Vitamin C 20.9mg (23%) Calcium 209mg (21%) Iron 6.1mg (34%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 868

% Daily Value*

Calories 868kcal 43%
Carbohydrates 76g 25%
Protein 33g 66%
Fat 48g 74%
Saturated Fat 24g 120%
Cholesterol 146mg 49%
Sodium 1767mg 74%
Potassium 2171mg 46%
Fiber 5g 20%
Sugar 9g 18%
Vitamin A 820IU 16%
Vitamin C 20.9mg 23%
Calcium 209mg 21%
Iron 6.1mg 34%

* Percent Daily Values are based on a 2,000 calorie diet.