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February 5, 2018

Slow Cooker Pork Shoulder Steaks with Mushrooms, Potatoes and Gravy

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Slow Cooker Pork Shoulder Steaks with Mushrooms, Potatoes and Gravy–Pork steaks are browned and then slowly cooked until tender. They are served alongside a mushroom gravy and sliced potatoes. A good old fashioned dinner!

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Slow Cooker Pork Shoulder Steaks with Mushrooms, Potatoes and Gravy--Pork steaks are browned and then cooked until tender. They are served alongside a mushroom gravy and sliced potatoes. A good old fashioned dinner!

Slow Cooker Pork Shoulder Steaks with Mushrooms, Potatoes and Gravy

This meal is so delicious it could even be your Valentine’s dinner! Serve alongside a salad and you’ve got a fancy and delicious meal that doesn’t take that much effort.

Pork shoulder in general is made for the slow cooker. It really benefits from the moist heat and gets ultra tender.

Pork shoulder steaks are also known as blade chops, blade steaks, blade-end pork loin chops, pork loin blade chops, pork shoulder steaks, pork shoulder blade steaks and pork steaks. So if you want to make this meal you can look for anything in the meat section of the grocery store that has one of those names on it.

 

pork shoulder steaks I bought at winco

Pork shoulder steaks have LOTS of flavor but they need to be braised to get tender and break down the connective tissue. Which is why the slow cooker works so well for this particular cut of meat.

The bonus to using pork steaks is that they are cheap! I got 2 1/2 pounds of meat for less than $5.00 at Winco. These were bone-in steaks which adds to the poundage but I also felt like the bone-in meat has more flavor than boneless meat. Generally there is a thick ribbon of fat on the outside of the meat. I just used a sharp knife and trimmed the excess fat off.

Try Slow Cooker Pork Shoulder Steaks with Mushrooms, Potatoes and Gravy for dinner this week!

Pin this recipe for later!

Slow Cooker Pork Shoulder Steaks with Mushrooms, Potatoes and Gravy--Pork steaks are browned and then cooked until tender. They are served alongside a mushroom gravy and sliced potatoes. A good old fashioned dinner!

More Slow Cooker Pork recipes you’ll love…

Slow Cooker Smothered Pork Chops 

Slow Cooker Savory Pork Burrito Bowls

Crockpot “Smoked” Pulled Pork

Slow Cooker Pork Chop Fajitas

What Slow Cooker Did You Use?

To make Slow Cooker Pork Shoulder Steaks with Mushrooms, Potatoes and Gravy I used my 6 quart oval Kitchenaid slow cooker.* I love this slow cooker (you can see me talking about it in a video here). It cooks low and evenly. I love the medium heat choice because most slow cookers that I’ve seen only have the option of cooking on low or high. If you’re going to buy just one slow cooker, this is the one that I recommend.

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Slow Cooker Pork Shoulder Steaks with Mushrooms, Potatoes and Gravy


★★★★★

5 from 12 reviews

  • Prep Time: 30 minutes
  • Cook Time: 8 1/2 hours
  • Total Time: 24 minute
  • Yield: 4-6 servings 1x
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Description

Pork steaks are browned and then slowly cooked until tender. They are served alongside a mushroom gravy and sliced potatoes. A good old fashioned dinner!


Ingredients

Scale
  • 1 Tbsp vegetable or canola oil
  • 2 1/2 pounds pork shoulder steaks
  • 1 yellow onion
  • 4 garlic cloves
  • 2 cups chicken broth (or 2 cups of water and 2 tsp better than bouillon chicken base*)
  • 1/2 pound (8 oz) mushrooms
  • 2 Tbsp dijon mustard
  • 2 Tbsp lemon juice
  • 2 tsp dried tarragon
  • 1 3/4 pound russet potatoes (about 4 medium potatoes)
  • 1/4 cup half and half or cream, warmed
  • Cornstarch and water
  • Salt and pepper

Instructions

  1. Trim your pork steaks of excess fat. Generously salt and pepper your pork steaks. Heat a large pan over medium heat on your stove top. Add in the oil and let it heat for a minute. Arrange each of the pork steaks on the bottom of the pan so they are all in contact with the bottom of the pan (you may need to work in batches). Let the steaks brown for 5 minutes. Do not move the steaks or turn them over for the full 5 minutes. You’ll be tempted to move them or mess around with them, but don’t.
  2. While the meat is browning prepare your vegetables. Dice the onion, mince the garlic and peel the potatoes. Slice the potatoes into quarter inch rounds. Slice the mushrooms.
  3. When the 5 minutes is up remove the pork steaks and place them into the slow cooker. I only browned one side of the steaks for sake of time but if you want you can brown both sides. Add the onion into the hot pan and saute for 3 minutes. Add in the garlic and saute for 1 more minute. Pour the chicken broth in and deglaze the pan. Add the mixture into the slow cooker.
  4. Stir the mushrooms, mustard, lemon juice and tarragon into the slow cooker.
  5. Place the potatoes in a oven safe dish that will fit inside your slow cooker. You can use a pyrex,* corningware* or cake pan*. Salt and pepper the potatoes and toss. Cover the dish with foil. Lower the dish into the slow cooker on top of the pork.
  6. Cover the slow cooker and cook on low for 8 hours.
  7. Carefully remove the dish of potatoes and set aside. Pour the half and half into the sauce. Turn the slow cooker to the high setting. Stir 3 Tbsp of cornstarch and 3 Tbsp of cold water together in a small bowl until smooth. Stir the cornstarch slurry into the pot and let the sauce thicken without the lid for about 30 minutes.
  8. Once sauce is thickened salt and pepper to taste. Serve sauce, mushrooms and pork over the top of the potatoes.

Notes

I used my 6 quart oval Kitchenaid slow cooker.*

If you don’t want the potatoes simply leave them out. The cooking time will remain the same.

  • Category: Pork
  • Method: Slow Cooker

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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33 Comments Filed Under: 6 or More Hours, All Recipes, Pork, Slow Cooker Tagged With: 5 stars

Recommendations

Comments

  1. Tonya K says

    January 7, 2023 at 6:21 pm

    Made as directed except I sliced the onion instead of dicing and I’m glad I made that decision. Also, just made homemade gold mashed tators on the stove as I read reviews about raw potatoes and that’s easy anyways. Corn in the cob and crescent rolls snd dinner was “bussin bussin” according to the picky teenager.

    ★★★★★

    Reply
    • Karen says

      January 10, 2023 at 11:03 am

      lol bussin bussin!!!

      Reply
  2. Tonya K says

    January 6, 2023 at 2:24 pm

    Have you made in the IP? Was going to make in CP today but sleep won and would like for dinner-bonus bought the meat on clearance for less than $3!

    Reply
    • Tonya K says

      January 6, 2023 at 2:35 pm

      Disregard-I found your IP version. SO used to you’re having both in 1 click-you’ve spoiled us! 🙂

      Reply
  3. Jenny says

    January 12, 2022 at 6:21 pm

    Made this tonight great flavor
    I made scallop potatoes in oven was great
    Thank you ❤️

    ★★★★★

    Reply
    • Karen says

      January 13, 2022 at 7:06 pm

      Thanks for the 5 stars!

      Reply
  4. Irene says

    December 3, 2021 at 6:22 pm

    I made this recipe tonight for my family. I didn’t have 8 hours, so I cooked it for 4 hours on high. The meat was fall-of-the-bone tender, the sauce delicious, but the potatoes were not cooked enough. Next time, I will either cook them separately in the oven or maybe in the sauce. I loved the flavor of the sauce. I didn’t have cream, so just used milk.

    Reply
    • Karen says

      December 4, 2021 at 9:05 pm

      Good to know thanks Irene!

      Reply
  5. Bec says

    August 15, 2021 at 11:30 am

    Delicious!!!

    ★★★★★

    Reply
    • Karen says

      August 18, 2021 at 3:01 pm

      Thanks for the 5 stars!

      Reply
  6. Wendy says

    March 11, 2021 at 11:44 am

    Been looking for a slow cooker pork recipe that’s different from ones I’ve tried before.
    Absolutely lovely. I didn’t add tarragon but followed recipe otherwise. Took potatoes out and put them in oven while thickening pork in slow cooker.
    Me and partner no TV h rated 11 out of ten.

    ★★★★★

    Reply
    • Karen says

      March 13, 2021 at 12:01 pm

      Glad you both loved it Wendy!

      Reply
  7. Rachel says

    February 22, 2021 at 1:59 pm

    I purchased some shoulder steaks at a local farmer’s market. I found this recipe while searching for a way to prepare them. They turned out tender and delicious! I love the idea of cooking the potatoes along with the steaks. I also made some brown rice because I had only two potatoes in the house, and the rice was a nice complement with the gravy. I may try leaving out the mustard next time (just a personal choice). This was a hearty, flavorful meal, perfect for a cold, February day. Thanks for sharing the recipe.

    ★★★★★

    Reply
    • Karen says

      February 22, 2021 at 2:09 pm

      So glad you found a way to use the steaks and that you enjoyed the dinner!

      Reply
  8. VAL DAMPIER says

    June 13, 2020 at 3:54 pm

    So delicious served over mashed potatoes. Didn’t add tarragon, since I don’t have any.

    ★★★★★

    Reply
    • Karen says

      June 15, 2020 at 11:06 am

      Glad you liked it Val 😊

      Reply
  9. Brenda Orr says

    January 31, 2020 at 6:33 am

    Tried this for supper with friends and it was a great success. The creamy mushroom sauce was delicious and the pork melted in our mouths. I didn’t add the potato on top as I had planned mashed potato and celeriac (which worked well with it). I will try adding the potato on top next time.

    ★★★★★

    Reply
    • Karen says

      January 31, 2020 at 10:50 am

      Glad you enjoyed it Brenda!

      Reply
    • Nicolette Edwards says

      June 15, 2020 at 10:20 am

      Wow is all I can say.
      First time trying this recipe and omg the taste was unreal, whom ever came up with this recipe deserves a medal lol best thing I’ve eaten for a while.
      Deffo 5 stars 🌟

      ★★★★★

      Reply
      • Karen says

        June 15, 2020 at 10:54 am

        Haha! Glad you liked it Nicolette! 👏

        Reply
  10. Sandy says

    December 6, 2019 at 2:42 pm

    I left out the tarragon only because I didn’t have any and used leftover mashed potatoes. Everything else I did as per your recipe. Turned out delicious and will definitely be making it again! Mine was done after five hours on low.

    Reply
    • Karen says

      December 9, 2019 at 3:46 pm

      Thanks for weighing in Sandy!

      Reply
  11. Crystal says

    October 4, 2019 at 6:40 pm

    I made this for dinner this evening. My family loved it. I didn’t do the potatoes and I omitted the mushrooms…I will definitely make it again

    ★★★★★

    Reply
    • Karen says

      October 5, 2019 at 8:59 pm

      Great!

      Reply
  12. Seasons01 says

    May 13, 2019 at 2:50 pm

    Hi, I’m back again! I am going to use my dutch oven today… I wanted to say that I did also make your recipe the way you had it here… it was lovely!!

    ★★★★★

    Reply
    • Karen says

      May 13, 2019 at 4:51 pm

      I bet the dutch oven with be amazing!

      Reply
  13. Seasons01 says

    May 22, 2018 at 1:33 pm

    I just came here for the instructions on the slow cooker…

    I sprinkled my pork with garlic salt and just wanted to remind people not to do that. I had forgotten that the garlic will get overdone and bitter while frying. Add Garlic later.

    I browned my pork shoulder steak on both sides to get the most flavour out of it. Set it aside in a clean pan. With the eat still on I deglazed my pan with a bit of chicken broth. Added my mushroom soup, mixed until creamy. Then added a little extra chicken broth so the meat has something to braze in.

    I didn’t understand the point of putting a pan of potatoes on the steaks if you are brazing them. And thought you would be pushing all the juices out of the steak. Probably works just fine but I decided to skip the potatoes and make them on the side. And at the same time I will reduce the mushroom soup to a nice consistency to put over my steak and potatoes.

    Lovely… I will have to try your actual recipe it lookse lovely.

    ★★★★★

    Reply
    • Anne says

      July 1, 2018 at 6:58 am

      Actually, The reason I like this recipe is because it does not use the yukky canned mushroom soup. Instead it uses fresh ingredients. Love it! Thank you

      Reply
      • Seasons01 says

        March 7, 2019 at 9:33 am

        That’s why I said I came for the slow cooker instructions. How long to heat it etc. To make sure others understood it wasn’t her true recipe I was commenting on.

        I also prefer all home cooked food but don’t always have the time for it.

        Thank you!

        Reply
        • Seasons01 says

          March 7, 2019 at 3:07 pm

          By the way mine was done in 5 hours this time. Working on the gravy soon.

          Reply
    • Julie says

      June 29, 2021 at 4:23 am

      Hi trying this recipe tonight but it doesn’t say when to put the cream in

      Reply
      • Karen says

        June 29, 2021 at 3:32 pm

        It’s in step 7

        Reply
      • Simon says

        October 15, 2022 at 9:56 am

        The recipe tells you to put Half and Half. after eight hours. I used Heavy Whipping Cream.
        I had to put some of the broth in a pan on the stove to get it to thicken up. I also put in a fresh sprig of thyme from our garden. Otherwise, I followed the recipe. Very tasty, tender meat and excellent sauce.

        ★★★★★

        Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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