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Two pieces of finished Crock Pot Bucket Steak smothered in gravy, served with mashed potatoes and fresh green beans on a white plate.

Crock Pot Bucket Steak

This Crock Pot Bucket Steak transforms budget-friendly cube steaks into fork-tender comfort food. Slow cooked with onions, garlic, broth, and cream soup, the meat becomes juicy and flavorful with a rich gravy—perfect for family dinners.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American, Southern
Servings 4 servings
Calories 390 kcal

Equipment

  • 6-quart slow cooker
  • mixing bowl
  • whisk
  • skillet (optional for searing)
  • tongs

Ingredients
  

  • 4 bucket steaks (cube steaks), about 1/2-inch thick (1.5 lbs total)
  • 2 tbsp olive oil
  • 1 large yellow onion, sliced
  • 1 can (10.5 oz) cream of mushroom or cream of chicken soup
  • 1/2 cup beef broth (low sodium)
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup baby carrots (optional)
  • 2 medium potatoes, quartered (optional)

Instructions
 

  • Pat steaks dry and season both sides with salt and pepper.
  • (Optional) Heat olive oil in a skillet over medium-high heat. Sear steaks 60 seconds per side until browned, then transfer to slow cooker.
  • Layer sliced onions, carrots, and potatoes (if using) over and around the steaks.
  • In a bowl, whisk cream soup, beef broth, Worcestershire sauce, garlic, and Italian seasoning until smooth.
  • Pour sauce mixture evenly over the steaks and vegetables in the slow cooker.
  • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until tender and fork-shredding at 200–205°F.
  • Remove steaks and let rest for 5 minutes. Serve with gravy and vegetables.

Notes

For extra depth, sear the steaks before adding to the slow cooker. Add carrots and potatoes for a complete one-pot meal. Always cook on LOW for the most tender results. Leftovers taste even better the next day!