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Delicious Crock Pot cube steak served with rich gravy and vegetables

Crock Pot Cube Steak

A comforting and easy slow cooker recipe for tender cube steak with rich gravy, perfect for chilly nights.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Proteins and primary
  • 2 to 3 pounds cube steak fresh from the meat counter, not frozen
  • 2 tablespoons vegetable oil or light olive oil for searing
Vegetables and aromatics
  • 2 medium yellow onions thinly sliced, use sweet onions for a milder finish
  • 3 cloves garlic finely minced, or 1 teaspoon garlic granules if pressed for time
  • 2 medium carrots peeled and sliced into rounds (optional, for a heartier stew feel)
Liquids and pantry staples
  • 2 cups low-sodium beef broth or a mix of 1 1/2 cups broth and 1/2 cup water for a lighter gravy
  • 1 cup whole milk or half-and-half for a richer gravy; use unsweetened non-dairy milk if needed
  • 2 tablespoons Worcestershire sauce adds savory depth
  • 1 tablespoon tomato paste small amount brightens the gravy (optional)
  • ⅓ cup all-purpose flour for dredging the steaks and thickening the gravy; use 1/3 cup arrowroot for gluten-free
  • 1 teaspoon kosher salt adjust to taste
  • ½ teaspoon black pepper adjust to taste
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
Finishing touch
  • Fresh chopped parsley for garnish
  • A squeeze of lemon juice to brighten the gravy if desired

Method
 

Preparation
  1. Pat the cube steak dry with paper towels and season lightly with salt and pepper. Place the flour on a large plate and coat each piece of steak lightly on both sides.
Browning the steaks
  1. Heat the oil in a heavy skillet over medium-high heat. Add steaks in batches, searing about 1 to 2 minutes per side until a golden-brown crust forms.
Caramelizing onions
  1. In the same skillet, add the sliced onions with a pinch of salt. Cook until softened and slightly sweetened, about 6 to 8 minutes. Add the minced garlic in the last minute.
Layering
  1. Spread half of the onions and any optional carrots in the bottom of the crock pot. Nestle the seared cube steaks on top and spoon the remaining onions over the top.
Cooking liquid
  1. In a bowl, whisk together the beef broth, milk or half-and-half, Worcestershire sauce, tomato paste, thyme, and bay leaf. Pour this mixture over the steaks.
Cooking
  1. Cover and set it to low for 6 to 8 hours, or on high for 3 to 4 hours.
Thickening gravy
  1. If the gravy is too thin, remove 1/3 cup of the cooking liquid into a small bowl and whisk in 1 to 2 teaspoons of flour or arrowroot. Whisk the slurry back into the slow cooker.
Final seasoning
  1. Taste and adjust salt and pepper. If the gravy feels flat, add a splash of Worcestershire or a teaspoon of Dijon mustard. Garnish with fresh parsley.
Serving
  1. Serve the cube steak and its gravy over mashed potatoes, buttered egg noodles, rice, or crusty bread.

Notes

For gluten-free version, substitute flour with arrowroot. For lower fat, use lean cube steak and non-dairy milk.