Bourbon Gravy Mushroom Flank Steak Crockpot Recipe Step-by-step instructions

Before you start

Before starting, slice the flank steak against the grain into thin strips, about 1/4-inch thick. This helps the meat cook evenly and become tender. Dice the white onions and slice the mushrooms if not pre-sliced. Measure out the butter and cut it into small pats.

Have the cream of mushroom soup and bourbon gravy at room temperature for easier pouring. Set out your 6-quart slow cooker and ensure it's clean. You'll also want to have the cooked rice ready just before serving.

Instructions

Layer and Start

1. 1Layer the Ingredients
   Place the thinly sliced flank steak strips evenly in the bottom of a 6-quart slow cooker. Season with salt and pepper. Pour the cream of mushroom soup over the beef, then scatter the diced onions and sliced mushrooms on top. Pour the bourbon-mushroom gravy over everything. Dot the surface with the butter pats.
   Look for The ingredients form distinct layers: beef on the bottom, soup and onions in the middle, gravy and butter on top.
   Tip No need to stir. The slow cooker blends the flavors as it cooks.
2. 2Cover and Cook Low
   Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the beef is fork-tender and easily shreds. The gravy will be bubbling and thickened. If you prefer a thicker sauce, let it cook uncovered for the last 30 minutes. Let it rest for 3 minutes before slicing.
   Look for The aroma of bourbon and mushrooms fills the kitchen. The gravy should be gently bubbling around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to lift the lid too often—each peek adds cooking time.

At the end of this phase, you'll see the raw beef at the bottom, topped with the soup, onions, mushrooms, gravy, and butter. The layers are distinct and colorful.

The slow cooker is full but not overflowing. You can smell the earthy mushrooms and sweet bourbon. Everything is ready to cook—no stirring required.

Slow Cook to Tender

3. 3Check for Tenderness
   After the cooking time, use tongs to test a piece of beef. It should be very tender and pull apart easily with a fork. If it's still chewy, continue cooking for another 30 minutes and check again. The beef must reach an internal temperature of 145°F (63°C) for safety, though it will be well beyond that after slow cooking. Let it rest for 3 minutes before slicing.
   Look for The beef is fork-tender and the gravy is rich and dark. The mushrooms have softened and released their liquid.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the gravy seems thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in, then cook 10 minutes more.
4. 4Rest the Beef
   Turn off the slow cooker and let the beef rest, covered, for at least 3 minutes. This allows the juices to redistribute within the meat, ensuring each bite is moist and flavorful. The gravy will also settle slightly.
   Look for The meat rests in the hot gravy, which continues to thicken as it stands.
   Tip Resting is essential for the most tender results.

After 8 hours on low, the kitchen is filled with a rich, savory aroma. The gravy is bubbling gently around the edges, and the beef is visibly tender. The mushrooms have softened and released their juices, melding with the sauce. The color is a deep, appetizing brown. The beef passes the fork test—it shreds easily.

Rest and Serve

5. 5Serve Over Rice
   Spoon the hot cooked rice onto serving plates. Ladle generous portions of the beef, mushrooms, onions, and gravy over the rice. The gravy should coat the back of a spoon. Serve immediately.
   Look for Each plate has a mound of rice topped with tender beef and glossy gravy.
   Tip For a low-carb option, serve over mashed cauliflower or with crusty bread to soak up the gravy.

The beef rests in the hot gravy, allowing the juices to settle. The gravy has thickened slightly, coating the meat and mushrooms. When you spoon it over rice, the sauce clings to every grain. The dish looks hearty and inviting, with glossy streaks of gravy and tender pieces of beef.

Common mistakes

One common mistake is lifting the lid too often, which lets out heat and extends cooking time. Resist the urge to stir—the layers will meld on their own. Another pitfall is using a lean cut without enough fat; flank steak works well, but if using a very lean cut, add an extra tablespoon of butter.

Overcooking can make the beef mushy, so check for doneness at the minimum time. Finally, don't skip resting the beef—it allows the juices to redistribute, keeping the meat moist.

How to tell it’s done

The dish is done when the beef is fork-tender and easily pulls apart. The gravy should be thick and glossy, coating the back of a spoon. The internal temperature of the beef should read at least 145°F (63°C) on an instant-read thermometer, but after 8 hours on low, it will be well above that.

The mushrooms should be soft and the onions translucent. If the gravy looks thin, cook uncovered for an additional 20-30 minutes to reduce and thicken.

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