This slow cooker steak and mushrooms is one of those set it and forget it crockpot recipes that makes weeknight dinners so much easier. I love that you can throw everything in the slow cooker in the morning and come home to a hot, tender, flavorful meal that is completely gluten free, dairy free, and keto friendly. No canned soup required!

It's just simple whole ingredients that create the most delicious savory sauce.

The steak comes out incredibly tender after slow cooking all day and the mushrooms and onions soak up all of that amazing flavor from the sauce. I like to serve this over mashed potatoes so the sauce soaks right in, but it is equally good over rice or with roasted vegetables on the side.

This is the kind of recipe that makes people think you spent all day in the kitchen when really your slow cooker did all the work.

If you are looking for more slow cooker recipes you might also enjoy my Cheesy Slow Cooker Creamed Corn, this Slow Cooker Hawaiin Pork Tenderloin, my Slow Cooker Meatloaf, this Slow Cooker Barbecue Meatballs or my Gluten Free Slow Cooker Lasagna Soup recipes.

You can find all my meal recipes here: Gluten Free Meal Recipes

Instructions

Cut the steaks into 4-6 serving size pieces (if it's not already cut). Layer the steak pieces into the bottom of your crockpot.

Whisk together the brown sugar, coconut aminos or soy sauce, apple cider vinegar, Worcestershire sauce and minced garlic. Pour the mixture overtop of the steak.

Evenly top the steak with sliced mushrooms and sliced onion.

Cover the slow cooker and cook on low for 4-6 hours or high for about 2 hours. The steak needs to reach an internal temperature of at least 160 degrees when done.

When done, remove steak from the crockpot and using a slotted spoon remove the onion and mushrooms. Serve immediately.

Hint: I love to serve this recipe with mashed potatoes, my Instant Pot Garlic Ginger Green Beans or my Crispy Garlic and Rosemary Smashed Potatoes.

Substitutions

• Chuck Steak - instead of round steak you can use chuck steak or a mixture of both
• White Onion - you can replace the yellow onion with a white onion
• Gravy - if you would like to make gravy with the leftover juices in the slow cooker take ½ cup of the liquid and stir in 1 tablespoon cornstarch. Pour the mixture back into the slow cooker and stir to thicken.

Supplies

Storage

Store the leftovers in an air tight container in the refrigerator for up to 5 days.

To reheat put the steak on a plate and cover with a damp paper towel. Microwave in 30 second intervals until the steak is hot. Reheat the mushrooms and onion together in a bowl in the microwave in 30 second intervals.

Frequently Asked Questions

Ingredients

• Fresh Tomatoes
• Yellow Onion
• Unsalted Butter
• Carrots
• Fresh Basil
• Sea Salt

Instructions

In a dutch oven or pot on the stovetop over medium heat add the tomatoes, onion, unsalted butter, carrots, basil and sea salt.

Bring to a boil stirring occasionally and then let simmer for 30 minutes uncovered. Stir occasionally to combine the ingredients to make sure everything is cooking down evenly.

Using an immersion blender in the post blend the ingredients until a smooth sauce forms. If you don't have an immersion blender you can carefully use a regular blender or food processor.

Serve immediately over pasta or let cool to room temperature and store in the refrigerator in a sealed container for up to 5 days.

Hint: This sauce freezes really well. Use freezer safe containers or freezer safe bags and store in the freezer for up to 3 months.

Supplies

More Recipes You Might Enjoy

I get some of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

Storage

Store this tomato pasta sauce in an air tight container in the refrigerator for up to 5 days.

This sauce freezes really well! Use freezer safe containers or bags. If you using bags I like to lay them flat on a baking sheet, freeze them and then stack them in my freezer to save space.

This tamale pie recipe is a great option for anyone seeking an easy, gluten-free meal. The combination of cornbread and seasoned beef offers a taste of traditional tamales without the hassle of making individual dough packages.

You can also substitute ground beef with other proteins like turkey or chicken for variation. Whether you bake it as a casserole or prepare it in a skillet, this dish makes for a filling and satisfying dinner that the whole family will enjoy.

It's also a fantastic choice for meal prep or for serving a crowd at a potluck or gathering.

If you are looking for more cast iron meals you might also enjoy my Gluten Free Skillet Enchiladas, this Gluten Free Walking Taco Casserole, my Gluten Free Chicken Parmesan Pasta Casserole, this Gluten Free Sloppy Joe Casserole or my Gluten Free Cheesy Tater Tot Casserole recipes.

You can find all of my meal recipes here: Gluten Free Meals Recipes

Ingredients

• Ground Beef
• Yellow Onion
• Minced Garlic
• Stewed Tomatoes
• Whole Kernel Corn
• Tomato Paste
• Black Olives
• Chili Powder
• Ground Cumin
• Sea Salt
• Unsalted Butter
• Milk
• Egg
• Gluten Free Cornmeal
• Gluten Free Flour
• Granulated Sugar
• Baking Powder

Instructions

In a cast iron skillet over medium heat cook the beef until very little pink remains. Add the chopped onions and minced garlic. Cook until the onions are translucent.

Add the stewed tomatoes, corn, tomato paste, olives, chili powder, cumin and salt. Stir to combine. Remove the pan from heat.

In your stand mixer beat together the unsalted butter, milk egg, cornmeal, flour, sugar, baking powder and salt. Spread the cornbread mixture over top of the ground beef mixture.

Bake at 350 degrees for 20 minutes or until the cornbread topping is browned.

Hint: I love to serve this casserole with sour cream and cheese on top.

Supplies

Storage

Store this casserole in an air tight container in the refrigerator for up to 5 days. To reheat plate each serving and then top with a damp paper towel while microwaving.

FAQ

Gluten-Free Instant Pot Chili Mac and Cheese is a one-pot meal that combines hearty chili with elbow pasta and creamy mac and cheese, all cooked in the pressure cooker for a quick, delicious dinner.

This recipe uses gluten-free elbow pasta and ground beef, making it a great option for those with dietary restrictions. The Instant Pot method ensures a speedy cook time, with flavors melding together beautifully in one pot, minimizing clean-up while delivering a comforting, satisfying meal.

Perfect for busy weeknights, this gluten-free chili mac offers the best of both worlds-a spicy, savory chili paired with the rich, cheesy goodness of mac and cheese.

If you are looking for more gluten free beef recipes you might also like my Gluten Free Creamy Beef and Mushroom Pasta, Instant Pot Mexican Style Beef and Rice or my recipe for Slow Cooker Hawaiin Meatballs.

You can find my Instant Pot recipes here: Gluten Free Instant Pot Recipes

Ingredients

• Ground Beef
• Gluten Free Penne Pasta or Gluten Free Elbow Pasta
• Kidney Beans
• Yellow Onion
• Minced Garlic
• Chili Powder
• Sea Salt
• Ground Cumin
• Coarse Ground Black Pepper
• Beef Broth
• Water
• Cheddar Cheese
• Heavy Cream

Instructions

In your instant pot using the manual mode cook the ground beef until almost all of the pink is gone. Add the onion and saute until they're translucent, about 2-3 minutes.

Add the uncooked pasta, beans, chili powder, garlic, salt, cumin, pepper, beef broth and water to the instant pot in an even layer. Do not stir! This will prevent the pasta from sticking to the bottom of the pot.

Using manual pressure cook for 5 minutes. Let the steam release naturally.

Carefully remove the lid. Stir in the shredded cheese and heavy cream.

Serve with extra cheese on top and sour cream if you like.

Supplies

Substitutions

• Ground Beef - you can use ground turkey, but I would not omit meat from the recipe
• Gluten Free Penne Pasta - I used penne pasta because it holds up well and is hearty, but you could also use elbow noodles or rotini. I think brown rice pasta stays together much better than gluten free pastas with corn
• Beef Broth - you could also use chicken broth or vegetable broth. Using broth instead of just water gives more flavor
• Heavy Cream - you could use milk, but it won't be as creamy. You could substitute sour cream or cream cheese and still get a nice creamy texture

Storing and Reheating

I love this recipe as leftovers the next day! Store the leftovers in an air tight container in the refrigerator for up to 5 days. To reheat dish up a serving on a plate or in a bowl. Then, either add an ice cube on top or a wet paper towel on top and reheat for 1 minute in the microwave.

If using an ice cube take what's left out of the bowl and throw away. Stir the chili mac and cheese and serve.

Other Gluten Free Ground Beef Recipes

• Gluten Free Salisbury Steak with Mushroom Gravy
• Instant Pot Beef and Bean Burrito Casserole
• Gluten Free One Pot Hamburger Helper Copycat Recipe
• Instant Pot Beef and Vegetable Soup
• Gluten Free Cowboy Baked Beans
• Gluten Free Walking Taco Casserole

I get some of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

Equipment

A 6-quart Instant Pot Duo Pressure Cooker is perfect for making this recipe, but I like to have the 8-quart Instant Pot Duo Pressure Cooker for doubling recipes and making larger batches.

Frequently Asked Questions