Bourbon Gravy French Onion Flank Steak Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the best texture, slice the flank steak as thinly as possible. If it's easier to slice when slightly frozen, pop it in the freezer for 15 minutes before cutting.

Always slice against the grain — this shortens the muscle fibers and makes each bite tender. And don't skip the butter; it adds richness and helps the gravy become glossy.

The gravy is the soul of this dish. If you want it thicker, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the slow cooker during the last 30 minutes of cooking.

If you prefer a thinner sauce, leave it as is. The bourbon flavor is subtle but present; for a stronger note, add an extra splash of bourbon at the end, but be aware that alcohol doesn't cook off completely in a slow cooker.

Variations

• Mushroom Lover's: Add 8 oz sliced cremini mushrooms along with the onions. They'll cook down and blend into the gravy, adding extra earthy flavor and texture.
• Spicy Kick: Add 1 teaspoon red pepper flakes or a diced jalapeño with the onions for a subtle heat that balances the sweetness of the bourbon gravy.
• Herb Infusion: Stir in 2 sprigs fresh thyme and 1 bay leaf before cooking. Remove them before serving for a fragrant, herbal note.
• Cheesy Finish: After serving over rice, top with shredded provolone or mozzarella and broil briefly until melted for a French onion soup-inspired twist.

Storage and make-ahead

Fridge

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

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making the leftovers even more delicious. 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 the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook on low as directed. You can also cook the full recipe, let it cool, and store in portions for up to 4 days in the fridge.

Serving ideas

Serve this over steamed white rice to soak up the rich gravy. Mashed potatoes, egg noodles, or crusty bread also work beautifully.

For a complete meal, add a simple green salad or roasted vegetables on the side. The dish is hearty on its own, but a touch of freshness — like chopped parsley or chives — brightens it up.

For a low-carb option, serve over cauliflower rice or alongside roasted green beans. The gravy is so flavorful that a little goes a long way. If you have leftovers, shred the beef and use it as a filling for tacos or sandwiches. This is a versatile recipe that keeps on giving.

Frequently asked questions

Recipe card

Bourbon Gravy French Onion Flank Steak Crockpot Dinner

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb flank steak, thinly sliced against the grain
• 2 medium Vidalia onions, thinly sliced
• 1 can (10.5 oz) beef consommé
• 1 jar (12 oz) bourbon mushroom gravy
• 4 tbsp salted butter, cut into pats
• Cooked white rice, for serving

Instructions

1. Place the sliced flank steak in the bottom of a 6-quart slow cooker. Spread the sliced Vidalia onions over the beef. Pour the beef consommé and the bourbon mushroom gravy over the onions and beef. Dot the top with the butter pats.
2. Cover the slow cooker and cook on low for 6 to 8 hours, until the beef is fork-tender and the onions are soft and caramelized.
3. After 6 hours, check the beef by piercing a piece with a fork. It should shred or cut easily. If not, continue cooking for up to 2 more hours. Let it rest for 3 minutes before slicing.
4. Turn off the slow cooker and let the beef rest in the hot gravy for at least 3 minutes before serving. This allows the juices to redistribute.
5. Spoon the cooked rice onto plates or into bowls. Ladle the beef and gravy over the rice, making sure to include plenty of the caramelized onions.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories

420

Protein

38 g

Carbohydrates

20 g

Fat

21 g

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