Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Bourbon Gravy Flank Steak Tips, FAQ & printable recipe

Name: Slow-Cooker Bourbon Gravy Flank Steak
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 2 lb flank steak, thinly sliced against the grain; 1 lb baby carrots; 1 1/2 lb red bliss potatoes, quartered; 1 1/2 cups bourbon-mushroom gravy (store-bought or homemade); 4 tbsp salted butter, cut into pats

By Clara Weller · Oct 28, 2026

Slow-cooker flank steak with carrots and potatoes in bourbon gravy

Prep: 10 min
Cook: 6 h
Total: 6 h 10 min
Serves: 6

Tips for success

For the most tender beef, always slice flank steak against the grain. This shortens the muscle fibers, making each bite easier to chew.

If you have time, sear the steak in a hot skillet before adding it to the slow cooker — it adds a deeper, caramelized flavor. But the recipe works perfectly without searing, so don't stress about it.

The gravy is the soul of this dish. If you're using store-bought gravy, choose one with a rich, savory profile. You can also add a splash of bourbon and a handful of sliced mushrooms to enhance the flavor.

For a thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it in during the last 30 minutes of cooking.

Variations

Add Mushrooms: Add 8 oz of sliced cremini mushrooms along with the carrots and potatoes. They will cook down and meld into the gravy, adding an earthy depth that pairs beautifully with the bourbon.
Use Pork: Replace the flank steak with 2 lb of pork shoulder, cut into 2-inch chunks. Increase the cooking time to 8-10 hours on LOW until the pork is fall-apart tender.
Spicy Kick: Add 1-2 teaspoons of hot sauce or a pinch of cayenne pepper to the gravy before pouring it over the meat. This adds a subtle heat that balances the sweetness of the carrots.
Herb Infusion: Tuck a few sprigs of fresh thyme and a bay leaf into the slow cooker before cooking. Remove them before serving for a subtle herbal note in the gravy.

Storage and make-ahead

Fridge: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently, adding a splash of water or broth if needed.
Freezer: Freeze the cooked dish in an airtight 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 bubbly. Add a little water or beef broth 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 more delicious 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.

This recipe is perfect for meal prep. Assemble all the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker base and cook as directed — just add 30 minutes to the cooking time if starting from cold. You can also cook the full dish ahead and refrigerate it for up to 3 days before serving.

Serving ideas

Serve this bourbon gravy flank steak over steamed white rice to soak up every bit of the rich sauce. The rice provides a neutral base that lets the beef and gravy shine. You can also serve it with mashed potatoes, egg noodles, or crusty bread for dipping. A simple green salad on the side adds a fresh contrast to the hearty dish.

For a complete meal, add a side of roasted green beans, sautéed spinach, or a crisp cucumber salad. The tender beef and vegetables are satisfying on their own, but a little something green balances the richness.

Garnish with chopped fresh parsley or chives if you like, though the video doesn't include it — it's purely optional.

Frequently asked questions

Can this recipe be made without a slow cooker?

Yes, this can be made in a Dutch oven. Brown the beef in batches, then add the vegetables, gravy, and butter. Cover and cook in a 325°F (165°C) oven for 2 1/2 to 3 hours, or until the beef is tender. Check occasionally and add a little beef broth if needed.

Why is the beef tough after slow cooking?

Tough beef usually means it wasn't cooked long enough or was sliced with the grain. Flank steak needs at least 6 hours on LOW to break down. Also, always slice against the grain to shorten the muscle fibers. If the beef is still tough, return it to the slow cooker and cook for another hour.

Can this be made gluten-free?

Yes, if you use a gluten-free bourbon-mushroom gravy. Many store-bought gravies contain wheat flour as a thickener, so check the label. You can also make a gluten-free gravy using cornstarch or a gluten-free flour blend. The rest of the ingredients are naturally gluten-free.

How can the gravy be thickened?

If the gravy is too thin, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth, then stir into the slow cooker during the last 30 minutes of cooking. Let it simmer until thickened. Alternatively, remove the meat and vegetables and simmer the gravy on the stovetop to reduce it.

Can this be frozen?

Yes, this dish freezes well. Cool it completely, then transfer to an airtight container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave, adding a little water or broth if the gravy has thickened.

Recipe card

Slow-Cooker Bourbon Gravy Flank Steak

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

2 lb flank steak, thinly sliced against the grain
1 lb baby carrots
1 1/2 lb red bliss potatoes, quartered
1 1/2 cups bourbon-mushroom gravy (store-bought or homemade)
4 tbsp salted butter, cut into pats

Instructions

Place the sliced flank steak in the bottom of a 6-quart slow cooker. Scatter the baby carrots and quartered red bliss potatoes around and over the beef. Pour the bourbon-mushroom gravy evenly over the meat and vegetables. Dot the top with the pats of salted butter. Do not stir.
Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the beef is fork-tender and the potatoes are easily pierced with a knife. The gravy will be bubbling and aromatic. Stir gently before serving, if desired. Let it rest for 3 minutes before slicing.
Turn off the slow cooker. Let the beef rest in the hot gravy for at least 3 minutes before serving. Serve the beef, carrots, and potatoes over steamed white rice, spooning extra gravy over the top.

Contains: milk, gluten

Estimated nutrition per serving

Calories: 480
Protein: 32 g
Carbohydrates: 28 g
Fat: 26 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.