Slow-Cooker Bourbon Gravy Flank Steak with Asparagus Step-by-step instructions

Before you start

Before you start, slice the flank steak thinly against the grain. This is important for tenderness. Trim the asparagus and smash the garlic cloves. Measure the bourbon-mushroom gravy and cut the butter into pats.

Have the rice cooked and ready to serve. If you're using a jarred gravy, check the label for gluten or other allergens. No need to brown the meat or sauté anything — just layer the ingredients in the slow cooker and you're ready.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the sliced flank steak in the bottom of a 6-quart slow cooker in an even layer. Scatter the asparagus spears and smashed garlic cloves over the beef. Pour the bourbon-mushroom gravy over everything, then dot the top with the butter pats.
   Look for The beef is covered with gravy and butter.
   Tip Use a spoon to spread the gravy evenly over the meat.
2. 2Cover and Cook
   Cover the slow cooker with the lid. Cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the beef is fork-tender and the asparagus is tender but still holds its shape. Let it rest for 3 minutes before slicing.
   Look for The meat is tender and the gravy is bubbling.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not open the lid during cooking to keep the heat steady.

At the end of this phase, the slow cooker is filled with raw beef, asparagus, garlic, gravy, and butter. The gravy covers the ingredients evenly, and the butter pats are visible on top.

The slow cooker is covered and set to cook low and slow. The aroma of garlic and bourbon begins to fill the kitchen as the ingredients heat up.

Check and Rest

3. 3Check the Temperature
   When the beef is tender, check the internal temperature with an instant-read thermometer. It should read at least 145°F (63°C). If it hasn't reached that temperature, continue cooking for another 30 minutes and check again. Let it rest for 3 minutes before slicing.
   Look for The thermometer reads 145°F or higher.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Insert the thermometer into the thickest piece of beef.
4. 4Let the Meat Rest
   Turn off the slow cooker and let the beef rest in the hot gravy for at least 3 minutes. This allows the juices to redistribute, keeping the meat moist and tender.
   Look for The beef rests in the warm gravy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip The resting time also lets the gravy thicken slightly.

After cooking, the beef is fork-tender and the gravy is dark and glossy. The asparagus is tender but still holds its shape. The internal temperature reads at least 145°F (63°C). The meat rests in the warm gravy, allowing the juices to redistribute and the sauce to thicken slightly.

Serve

5. 5Serve Over Rice
   Spoon the cooked white rice onto plates. Ladle the beef, asparagus, and bourbon gravy over the rice. Serve hot.
   Look for The beef and gravy cover the rice.
   Tip Use a slotted spoon for the meat and then spoon extra gravy on top.

The rice is spooned onto plates, and the beef, asparagus, and gravy are ladled over the top. The dish is hot, savory, and ready to serve. The rich bourbon-mushroom gravy coats the meat and soaks into the rice, creating a comforting, satisfying meal.

Common mistakes

One common mistake is slicing the steak with the grain instead of against it. This makes the meat tough and chewy. Another is opening the slow cooker lid too often, which releases heat and extends cooking time.

Overcooking the asparagus can make it mushy, so check it near the end of the cooking time. Finally, don't skip the resting period — it's essential for tender meat.

How to tell it’s done

The dish is done when the beef is fork-tender and easily pulls apart. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer.

The asparagus should be tender but not mushy, and the gravy should be bubbling and slightly thickened. Let the meat rest in the warm gravy for at least 3 minutes before serving. This allows the juices to redistribute and ensures the meat stays moist.

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