Slow Cooker Braised Steak With Rich Gravy
, Updated Nov 14, 2025
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Slow Cooker braised steak in a rich and delicious gravy. This easy recipe transforms inexpensive braising steak into an impressing steak dinner that’s meltingly tender and full of flavor. Deliciously comforting, hearty and affordable.
Chuck steak is an often overlooked ingredient which is such a shame. I think most people are put off by it because they think that since it has “steak” in the name it can be cooked like a steak. Here’s where the trouble begins…
Chuck steak (or braising steak) is a comparatively affordable cut of beef that needs to be cooked low and slow. You can’t fry it up and serve it rare – it will be tough as leather boots! The secret is braising – the preferred method of cooking for this type of beef. The steak is first seared over high heat then simmered for a long time, partially covered in liquid over low heat.
This easy crockpot recipe transform the humble chuck steak into a succulent dinner that feels high-end but costs way less than premium cuts. With set-it-and-forget cooking, it’s a lifesaver on busy nights, and the resulting gravy is perfect for batch meals, freezer prep, or family dinners with minimal fuss.
Here’s What You Will Need
You may be surprised that a handful of ingredients can yield such a satisfying meal. Here’s what you need to add to your grocery list!
- Chuck steak (braising steak) – two large steaks will easily feed four
- Vegetables: shallots or onions, celery and carrots
- Beef broth or bone broth – you can use canned broth or stock made using stockpots or stock cubes. Beef bouillon powder is another option.
- Red wine – an optional addition, it makes the gravy even richer. I used alcohol-free red wine and it worked amazingly well.
- Soy and Worcestershire sauce for rich, deep flavor
- Salt, pepper, brown sugar, mustard powder
- Olive oil for searing
- Cornstarch (cornflour) – useful for thickening the gravy. Dilute in a little cold water to make a slurry before using
How to Make Crockpot Braised Steak
- Pat the steaks dry using kitchen paper. Cut any larger steaks in half and season liberally with coarse salt and freshly ground pepper.
- Heat the olive oil in a skillet or directly in the slow cooker if it has a browning setting. Allow the oil to get hot then sear the steak for a few minutes on both sides until nicely browned. Set the beef to one side.
- Pour a little broth or red wine into the hot pan to deglaze and use a wooden spoon to scrape any browned bits loose.
- Add the shallots, celery, carrots, soy sauce, Worcestershire sauce, beef broth, salt, pepper, sugar, bay leaf and beef bouillon.
- Cover and cook on the LOW setting for up to 8 hours or the HIGH setting for 4-5 hours, or until the beef is really tender when pierced with a knife.
Thicken the gravy
- Transfer some of the braising liquid and vegetables into a measuring jug. Stir in the cornstarch slurry, if using. Use an immersion blender to liquidize the vegetables.
Serve and Enjoy!
- Stir this back into the slow cooker and heat through on the HIGH setting for 20-30 minutes (the cornflour needs to come to a simmer in order to thicken the gravy).
- Serve the fall-apart tender braised steaks with the vegetables and gravy over mashed potatoes, baked potatoes or rice with a side of cabbage and green beans.
Recipe Notes
- STORING AND FREEZING: Store leftovers in the fridge for up to 3 days, or freeze for up to 3 months. Make sure the beef is submerged in the braising liquid, otherwise it can dry out. Gently warm on stovetop or microwave, adding a splash of broth if the gravy thickens too much.
- BRAISING STEAK: Also known as chuck steak or chuck roast. You can use it in any recipe that requires slow cooking, including beef stews and curries. You can also use it in steak pie recipes.
- YOUR BRAISING LIQUID: Red wine, stout, beer, ale (including zero alcohol versions) all work.
- BEEF BOUILLON: If you can’t find it then simply crush a beef stock cube to a powder. Check these are gluten-free if that is a concern.
Looking for more creative ways to cook your steaks? Try my amazing skillet reverse-sear Cowboy Steak or Creamy Steak Diane for when you really want to impress, or use your Air Fryer to make juicy Steak Bites, Filet Mignon (Fillet Steak), Ribeye Steak or Prime Rib.
This ultra-tender braised steak is your secret weapon, cheap cut, cooked low and slow into a fork-tender, flavor-packed dinner that freezes beautifully. Try it, fall in love with the simplicity, and come back to it again and again. Please leave a comment and rating if you have enjoyed this Slow Cooker Braising Steak Recipe! Share your creations tagging me on Instagram and TikTok
Slow Cooker Braising Steak
Video
Equipment
Ingredients
- 2 pounds (900g) chuck steak braising steak
- 1 tsp salt , I used Maldon sea salt flakes
- ½ tsp freshly ground pepper
- 2 tbsp olive oil , or as needed
- 2 tbsp red wine (optional) to deglaze
- 4 banana shallots , sliced into thin strips (replace with 2 white onions)
- 3 large carrots , diced
- 3 celery sticks , diced
- 2 tbsp dark soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar or Sukrin Gold sweetener
- 1 tbsp beef bouillon powder (or stock cubes crushed to a powder)
- 1 tsp mustard powder
- 1 ¼ cups (300 ml) beef broth or stock
- ¼ cup (60ml) red wine or more stock
- 1 bay leaf
- 2 tsp cornstarch (cornflour) diluted in 1 tbsp cold water
- fresh thyme , to garnish
Instructions
- Pat the steaks dry using kitchen paper. Cut any larger steaks in half and season liberally with coarse salt and freshly ground pepper.2 pounds (900g) chuck steak, 1 tsp salt , ½ tsp freshly ground pepper
- Heat the olive oil in a skillet or directly in the slow cooker if it has a browning setting. Allow the oil to get hot then sear the steak for a few minutes on both sides until nicely browned. Set the beef to one side.2 tbsp olive oil
- Pour a little broth or red wine into the hot pan to deglaze and use a wooden spoon to scrape any browned bits loose.2 tbsp red wine
- Add the shallots, celery, carrots, soy sauce, Worcestershire sauce, broth, red wine (if using), salt, pepper, sugar, bay leaf and beef bouillon.4 banana shallots, 3 large carrots, 3 celery sticks, 2 tbsp dark soy sauce, 1 tbsp Worcestershire sauce, 1 tbsp brown sugar , 1 tbsp beef bouillon powder, 1 tsp mustard powder, 1 ¼ cups (300 ml) beef broth , 1 bay leaf, ¼ cup (60ml) red wine
- Cover and cook on the LOW setting for up to 8 hours or the HIGH setting for 4-5 hours, or until the beef is really tender when pierced with a knife.
- Transfer some of the braising liquid and vegetables into a measuring jug. Stir in the cornstarch slurry, if using. Use an immersion blender to liquidize the vegetables.2 tsp cornstarch (cornflour)
- Stir this back into the slow cooker and heat through on the HIGH setting for 20-30 minutes (the cornflour needs to come to a simmer in order to thicken the gravy).
- Discard the bay leaf. Check and adjust the seasoning as needed. Garnish with the thyme and serve the fall-apart tender braised steaks with the vegetables and gravy over mashed potatoes, baked potatoes or rice with a side of cabbage or steamed greens.fresh thyme
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Excellent recipe and easy to follow
Appreciate your comment and rating John!