Slow Cooker Hamburger Steak with Potatoes and Carrots

by

Prep time: 15 minutes
Cook time: 6 to 8 hours on LOW (or 3 to 4 hours on HIGH)
Total time: about 6½ to 8½ hours
Servings: 5 to 6
Course: Dinner
Cuisine: American
Method: Slow cooker / Crockpot

Equipment

  • 6-quart slow cooker
  • Large bowl for mixing the patties
  • Sharp knife and cutting board
  • Instant-read meat thermometer
  • Wide spatula
  • Whisk and small saucepan (optional, for the gravy)

Ingredients

For the patties

  • 2 lb (900 g) ground beef, 80/20 or 85/15
  • ½ cup (55 g) plain breadcrumbs (optional, helps hold the patties together)
  • 1 large egg (optional, as a binder)
  • ½ tsp black pepper and ½ tsp garlic powder (optional)

For the vegetables

  • 1½ lb (680 g) potatoes, such as Yukon Gold or red, sliced into ½-inch (1 cm) rounds
  • 4 large carrots (about 1 lb / 450 g), peeled and cut into 2-inch (5 cm) chunks

For the gravy

  • 1 packet (1 oz / 28 g) dry onion soup mix
  • 1 cup (240 ml) beef broth
  • 1 tbsp Worcestershire sauce (optional)
  • 1 tbsp cornstarch plus 1 tbsp cold water (optional, to thicken)

Optional extras

  • 1 medium onion, sliced, or 8 oz (225 g) sliced mushrooms
  • 2 tbsp butter, stirred into the gravy at the end
  • 1 tbsp olive oil, for browning
  • Chopped parsley, for garnish

Instructions

1. Prepare the vegetables. Slice the potatoes into even ½-inch rounds and cut the carrots into 2-inch chunks. Keep the pieces uniform so they cook at the same rate. Spread them across the bottom of the slow cooker in a single layer, as shown in the video.

Tip: Potatoes and carrots are the slowest items to soften, so putting them on the bottom, directly against the heat, helps them cook through.

2. Shape the patties. In a large bowl, combine the ground beef with the optional breadcrumbs, egg, pepper, and garlic powder. Mix gently with your hands until just combined, then divide into 4 to 6 equal portions and shape each into a thick patty about 1 inch thick. Press a shallow dimple in the center of each so they stay flat.

Tip: Overmixing makes meat tough. Stop as soon as everything holds together.

3. Brown the patties (optional). Heat the oil in a skillet over medium-high heat and brown the patties for 2 minutes per side. This isn’t needed for safety, since they cook through in the slow cooker, but it adds a deeper flavor and holds the patties together better.

4. Add the patties. Arrange the patties in a single layer on top of the vegetables, leaving a little space between them. If they won’t fit in one layer, stagger them rather than stacking them directly on top of each other.

5. Season with onion soup mix. Sprinkle the dry onion soup mix evenly over the patties, as in the video. Add the optional sliced onion or mushrooms around the edges.

6. Add the broth. Whisk the Worcestershire into the beef broth, if using, and pour it slowly around the edges of the pot so you don’t wash the seasoning off the patties. The soup mix dissolves into the liquid and turns it into a savory gravy as it cooks.

7. Cover and cook. Put the lid on and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the potatoes and carrots are fork-tender and the patties reach 160°F (71°C) in the center. Avoid lifting the lid, since each peek adds 15 to 20 minutes.

8. Remove the patties. Gently lift the patties out with a wide spatula, because they’re very tender, and set them on a plate. Tent with foil to keep warm.

9. Finish the gravy. Skim any fat from the surface with a spoon. For a thicker gravy, whisk the cornstarch and cold water into a smooth slurry, stir it into the liquid, turn the slow cooker to HIGH, and cook uncovered for 10 to 15 minutes until glossy. Stir in the butter, if using.

10. Serve. Place a patty on each plate with a scoop of potatoes and carrots, then spoon the gravy generously over everything. Garnish with parsley.

Recipe Notes and Tips

Pick the right potatoes. Waxy potatoes like Yukon Gold or red potatoes hold their shape. Russets are softer and may break down into the gravy, which makes it thicker but less pretty.

Slice evenly. Aim for ½-inch rounds. Thin slices turn mushy over a long cook, while thick ones may stay firm.

Skim the fat. Ground beef releases a lot of fat over several hours. Skimming it before serving keeps the gravy from tasting greasy. Using 90/10 beef reduces the amount.

Browning vs. no browning. Unbrowned patties are pale and soft, with a texture close to meatloaf. Browned patties have a richer flavor and a better look.

The gravy needs help. Slow cookers trap moisture, so the liquid doesn’t reduce. A cornstarch slurry or a quick simmer on the stove gets it to a rich, spoonable consistency.

Mind the salt. Soup mix and broth are both salty, so you likely don’t need to add any. Low-sodium broth helps.

Use a thermometer. It’s the only reliable way to confirm that ground beef has reached a safe 160°F.

Slow cooker liners work well and make cleanup easier.

Variations

  • Mushroom onion gravy: Add sliced mushrooms and onions, and stir in a can of cream of mushroom soup for a creamier, Salisbury-style sauce.
  • Lighter version: Use ground turkey or 93% lean beef, low-sodium broth, and extra carrots.
  • Gluten-free: Use gluten-free onion soup mix, broth, and breadcrumbs, and check the labels.
  • Extra veggies: Add green beans or peas in the last 30 minutes of cooking.
  • Cheesy topping: Sprinkle shredded cheddar over the patties in the last 10 minutes.
  • Instant Pot: Add ½ cup broth, layer the vegetables and patties, and pressure cook on high for 10 minutes with a quick release.

Troubleshooting

  • The patties fell apart. They were overmixed, too lean, or handled roughly. Add the egg and breadcrumbs, brown them first, and lift them out with a wide spatula.
  • The potatoes are still hard. They were sliced too thick or the cooker runs cool. Cook another 30 to 60 minutes on HIGH, or cut them thinner next time.
  • The potatoes are mushy. They were sliced too thin or cooked too long. Use waxy potatoes and check at the early end of the time range.
  • The gravy is thin. Thicken it with the cornstarch slurry or simmer it on the stove.
  • The gravy is greasy. Skim the surface with a spoon, or blot it with a piece of paper towel. Use leaner beef next time.
  • It tastes too salty. Use low-sodium broth and skip any added salt.

What to Serve With It

  • Steamed green beans or peas
  • Buttered corn
  • A crisp side salad
  • Warm dinner rolls or biscuits
  • Roasted broccoli
  • Applesauce for a kid-friendly side

Storage

Refrigerate: Store patties, vegetables, and gravy in an airtight container for up to 4 days.
Freeze: Freeze for up to 3 months. Potatoes can turn grainy after freezing, so for best results freeze only the patties and gravy.
Reheat: Warm gently in a covered skillet over low heat with a splash of broth, or microwave at 50% power in short bursts.

Nutrition (Estimated, Per Serving, Based on 6 Servings)

  • Calories: about 460
  • Protein: about 28 g
  • Carbohydrates: about 32 g
  • Fat: about 24 g
  • Sodium: moderately high, depending on the soup mix and broth

Leave a Comment