Ribeye Steak In Crockpot

5 from 1 vote

This beautifully cooked Ribeye Steak in the Crock Pot makes the perfect dinner! It’s seared for color and then smothered in a mouthwatering mushroom and onion gravy mixture.

Prep Time10

Cook Time7

Total Time7 10

Course: Main Course

Cuisine: American

Servings:

Calories: 596kcal

Author: Ryan Allen

Equipment

My Favorite Slow-Cooker
Slow-Cooker Liners

Ingredients

2 pounds Thick cut ribeye steaks
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
2 tablespoons olive oil
½ medium onion sliced
4 ounces mushrooms sliced ¼-inch thick
3 teaspoons garlic minced
1 (1 ounce) package dry onion soup mix
2 cups beef broth
3 tablespoons ketchup
1 tablespoon Worcestershire sauce
3 tablespoons cornstarch

Instructions

Season both sides of the steaks with salt, black pepper, and dried thyme
Heat olive oil over medium-high heat in a large skillet. Sear the steaks on each side for 1 minute. Then, place in the bottom of the crock pot.
Add sliced onions and mushrooms on top of the meat.
Add garlic, onion soup, beef broth, ketchup, Worcestershire sauce, and cornstarch to a medium bowl. Whisk together and pour over the steaks.
Cover and cook on low for 6-7 hours or high for 2-3 hours.
Serve over rice or mashed potatoes, and enjoy!

Notes

Let the steaks rest: Remove the steaks from the crock pot when they are done cooking, and let them rest for about 10 minutes before you slice them. This allows the juices to redistribute, preventing the meat from becoming dry.

Try a meat thermometer: I like to use a meat thermometer to ensure that the steaks are cooked to the temperature I prefer.

Don’t overcook the meat: If you cook the steaks too long, they will start to fall apart and be difficult to slice.

Nutrition