Bourbon Gravy Broccoli Flank Steak: 10-Minute Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the most tender flank steak, slice it as thinly as possible and always against the grain.

If you have time, sear the steak strips in a hot skillet before adding them to the slow cooker—this adds a deeper flavor, though it's not required. The video shows it going in raw, so you can skip the sear for a true dump-and-go meal.

To thicken the gravy at the end, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker. Let it cook for 10 more minutes on high.

If you prefer a thinner sauce, just serve as is. For extra richness, stir in a splash of heavy cream or a pat of butter before serving.

Variations

• Add onions and garlic: Layer 1/2 cup sliced onions and 2 minced garlic cloves over the steak before adding the vegetables. They will soften and add a sweet, aromatic depth to the gravy.
• Use chicken instead: Swap the flank steak for 2 pounds of boneless, skinless chicken thighs. Cook on LOW for 4-5 hours or until the chicken is tender and reaches 165°F (74°C).
• Spicy kick: Add 1/2 teaspoon red pepper flakes or a dash of hot sauce to the gravy before pouring it over the meat. The heat balances the sweetness of the bourbon.
• Vegetarian version: Replace the beef with 2 cans of drained chickpeas or 1 pound of extra-firm tofu, cubed. Cook on LOW for 3-4 hours, and use a vegetarian mushroom gravy.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of water or broth if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbling. Add a splash of beef broth or water if the gravy is too thick.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even better the next day.

Reheat gently on the stovetop or in the microwave, adding a splash of water or beef broth if the gravy has thickened too much.

You can prep all the ingredients the night before: slice the steak, cut the broccoli, slice the mushrooms, and measure the gravy.

Store them separately in the refrigerator, then layer everything in the slow cooker in the morning. This makes the morning routine even easier—just dump and go.

Serving ideas

Serve this bourbon gravy broccoli flank steak over fluffy white rice to soak up the rich sauce. Mashed potatoes, egg noodles, or even crusty bread are also excellent choices. The dish is hearty enough to stand alone, but the rice really ties it together.

For a complete meal, add a simple green salad or a side of roasted vegetables. The flavors are bold and savory, so pair it with a light, crisp side to balance the richness. A glass of red wine or a bourbon cocktail would complement the deep, smoky notes of the gravy.

Frequently asked questions

Recipe card

Bourbon Gravy Broccoli Flank Steak: 10-Minute Crockpot Dinner

Prep 10 minCook 6 hTotal 6 h 10 minServes 4

Ingredients

• 2 lb flank steak, thinly sliced against the grain
• 3 cups broccoli florets (about 1 large head)
• 8 oz baby bella mushrooms, sliced
• 1 1/2 cups mushroom-bourbon gravy (from a jar)
• 4 tbsp salted butter, cut into pats

Instructions

1. Place the thinly sliced flank steak strips in an even layer in the bottom of a 6-quart slow cooker. Spread them out so they cover the bottom as much as possible; this helps them cook evenly.
2. Scatter the broccoli florets and sliced baby bella mushrooms evenly over the steak. No need to stir—just layer them on top.
3. Pour the mushroom-bourbon gravy over the steak and vegetables. Dot the top with the butter pats. Do not stir—the butter will melt and create a rich sauce as it cooks.
4. Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the steak is fork-tender and the vegetables are tender. The steak is done when it reaches an internal temperature of 145°F (63°C) for medium-rare, but for slow-cooked beef, it will be well beyond that and very tender. Let it rest for 3 minutes before slicing.
5. Turn off the slow cooker and let the beef rest for at least 3 minutes before serving. This allows the juices to redistribute, keeping the meat moist and flavorful.
6. Spoon the steak, vegetables, and gravy over fluffy white rice on a plate. Use a slotted spoon to serve the solids, then ladle extra gravy over the top.

Contains: milk, gluten, sulfites

Estimated nutrition per serving

Calories

480

Protein

38 g

Carbohydrates

12 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.