Bourbon Gravy Flank Steak: 5-Ingredient Crockpot Dinner Step-by-step instructions

Before you start

Before starting, thinly slice the flank steak against the grain into strips about 1/2-inch thick. This helps the meat become tender during the long cooking time. Peel the pearl onions if they are not already peeled; you can use frozen pearl onions for convenience.

Measure out the carrots and have the gravy and butter ready. No need to preheat the slow cooker—just layer everything in the insert. Make sure the slow cooker is at least 6 quarts to accommodate all the ingredients comfortably.

Instructions

Layer and Forget

1. 1Layer the Ingredients
   Place the thinly sliced flank steak strips into the bottom of a 6-quart slow cooker. Spread them into an even layer. Scatter the pearl onions and crinkle-cut carrots over the beef. Pour the mushroom-bourbon gravy over everything, then top with the pats of salted butter. Do not stir.
   Look for The beef should be mostly covered by the gravy and vegetables; the butter pats sit on top.
   Tip Slicing the flank steak thinly against the grain ensures tenderness after long cooking.
2. 2Cover and Cook Low
   Cover the slow cooker with the lid. Cook on LOW for 8 hours, or until the beef is fork-tender and the vegetables are soft. Avoid lifting the lid during cooking to maintain steady heat and moisture. Let it rest for 3 minutes before slicing.
   Look for The gravy will be bubbling gently around the edges, and the meat will look deeply browned.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If time is short, cook on HIGH for 4–5 hours, but low and slow yields the most tender results.

After layering the ingredients, the slow cooker should be filled about three-quarters full. The beef is covered with gravy, and the butter pats sit on top. The raw ingredients look vibrant and colorful. At this point, the slow cooker is ready to be turned on; there’s no need to stir or adjust anything. The aroma of bourbon and mushrooms will begin to fill the kitchen as the cooker warms up.

Slow Simmer and Tenderize

3. 3Check for Doneness
   After 8 hours, check the beef for doneness. It should shred easily with a fork and register at least 145°F (63°C) on an instant-read thermometer. If not yet tender, continue cooking in 30-minute increments until it reaches the desired texture. Let it rest for 3 minutes before slicing.
   Look for The meat is pull-apart tender and the gravy has thickened slightly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For the most accurate reading, insert the thermometer into the thickest piece of beef.
4. 4Rest the Beef
   Turn off the slow cooker and let the beef rest in the warm gravy for at least 3 minutes. This allows the juices to redistribute and ensures every bite is moist and flavorful.
   Look for The gravy will settle, and the meat will look glossy and moist.
   Tip Resting is essential for whole cuts of meat; it keeps the beef from drying out.

After several hours, the slow cooker will be gently bubbling, and a rich, savory aroma will fill the kitchen. The beef will have turned a deep brown, and the gravy will look glossy.

The onions and carrots will have softened and absorbed the sauce. Check that the meat is fork-tender and the internal temperature reaches 145°F (63°C). The gravy should be slightly thickened and coat the back of a spoon.

Serve and Enjoy

5. 5Serve Over Rice
   Spoon steamed white rice onto a serving plate. Ladle the braised flank steak, pearl onions, carrots, and plenty of bourbon gravy over the rice. Serve hot.
   Look for The rice soaks up the rich gravy, and the vegetables are glazed and tender.
   Tip For a low-carb option, serve over mashed cauliflower or egg noodles.

When ready to serve, the beef and vegetables are bathed in a thick, dark gravy. The meat is tender enough to pull apart with a spoon. The pearl onions are sweet and soft, and the carrots are glazed and tender. Spoon the mixture over fluffy white rice, making sure to include plenty of gravy. The dish looks and smells like a comforting, home-cooked meal that took hours of attention—but it didn’t.

Common mistakes

One common mistake is lifting the lid too often during cooking, which releases heat and extends the cooking time. Another is using a lean cut that hasn’t been sliced thinly, which can result in tough, dry meat. Be sure to slice against the grain.

Also, avoid adding extra liquid—the gravy and meat release enough moisture to create a rich sauce. Overcrowding the slow cooker can lead to uneven cooking, so use a 6-quart or larger model. Finally, don’t skip the rest time after cooking; it’s essential for keeping the beef juicy.

How to tell it’s done

The dish is done when the flank steak is fork-tender and easily pulls apart. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer. The pearl onions should be soft and translucent, and the carrots should yield easily when pierced with a fork.

The gravy will have thickened slightly and will be bubbling gently around the edges. If the meat is still chewy, continue cooking in 30-minute increments until it reaches the desired tenderness. After cooking, let the beef rest for at least 3 minutes before serving to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest