Soon, 2/3 of my children will technically be adults. That’s pretty mind-blowing to me, actually. I really try to help my kids learn to be independent and part of that is being able to cook. As they learn, they’ve been asking me for recipes and it’s really helpful to be able to direct them to my blog. So I intend to get some more posted as my own digital recipe box.

Crock pot salisbury steaks are one of our favorite. I don’t think my kids even know what the frozen TV dinner ones taste like. I tell them these are better.

This is not an all-day recipe. It’s one that takes 4-5 hours on low in the slow cooker so I generally try to put these together around lunchtime to be ready for supper. In a pinch, I have done them in the oven if I forgot, but that’s not quite as good.

I really like these over mashed potatoes, but rice is good too. Green beans and/or carrots are a good side dish.

Sometimes I will dump a pound of sliced mushrooms on top of the meat stacked in the crock pot and then cover everything with the gravy. I don’t like mushrooms so I don’t eat them, but most of the other people in the family love them.

I don’t think these are too salty, but you can also use low sodium french onion soup mix and cream of mushroom soup if desired.

Crock Pot Salisbury Steaks

2 lbs ground beef
1/2 cup bread crumbs (I use seasoned Italian)
1/4 cup whole milk
1 packet french onion soup mix (1 oz)
1/2 tsp liquid smoke (optional)
1/2 cup flour
2 Tbsp vegetable oil (or olive oil)
2 cans condensed cream of mushroom soup
1 packet au jus gravy seasoning mix (1 oz)
3/4 cup water

Lightly grease the inside of a 4-6 quart crock pot.

Mix the beef, bread crumbs, milk, french onion soup mix, and liquid smoke in a large bowl. (I usually mix it with my hands.) Shape into 12 patties about 3/4” thick.

Pour oil into a medium frying pan or cast iron skillet and heat on a stovetop over medium heat. Place flour in a shallow bowl. Lightly coat each patty in flour and then brown on both sides. Place browned patties directly into the crockpot, alternating placement on each layer so they are not directly stacked on top of each other.

Whisk the remaining ingredients together in a medium bowl and pour over the stacked patties, coating evenly.

Cook on low 4-5 hours. Remove patties and whisk the liquids together to form gravy. (Grease from the beef may separate from the other liquids and this combines everything for a smoother consistency.) Serve over rice or mashed potatoes.