Slow Cooker Beef Rissoles in Gravy

Rissoles are one of those meals that seem to turn up in so many family kitchens. They’re simple, affordable, and a great way to turn a pack of mince into a proper, filling dinner. Most of us have had some version of them growing up, usually served with mashed potatoes and plenty of gravy.

This version takes that familiar idea and makes it even easier by finishing the rissoles in the slow cooker. After a quick browning in the pan, they sit in a rich onion gravy and become really tender as they cook. It’s a good option for days when you want dinner ready without needing to stand at the stove.

It’s also a practical meal when you’re cooking for a family. The ingredients are easy to find, the recipe stretches well, and leftovers reheat nicely the next day. It’s the kind of dinner that fits into everyday life without much planning.

This recipe is part of my Old-Fashioned Dinners (that still work today) series on YouTube. In this series, I’m bringing back classic meals that many of us grew up with — the sort of dinners that are simple, reliable, and still work just as well in modern kitchens.

Watch the Episode

In this episode of Farmers Wife Homestead, I make Slow Cooker Tender Beef Rissoles, showing how to mix, shape, and brown the rissoles before finishing them in a simple homemade gravy.

I also share a few tips along the way to help keep the rissoles tender and prevent them from drying out, especially when cooking them slowly.

New episodes in this series are shared every Sunday evening at 7 pm (NZST) on YouTube, alongside my usual Wednesday uploads.

Slow Cooker Beef Rissoles in Gravy – Old Fashioned Dinners Series Episode Nine

Links to Previous Episodes

If you’re following along with this series, you might also enjoy:

• Old-Fashioned Fish in Parsley Sauce
• Bangers & Mash with Onion Gravy
• Savoury Mince with Focaccia
• Tuna Mornay
• Beef Olives with Homemade Stuffing & Rich Gravy
• Slow Cooker Curried Sausages
• Apricot Chicken with Drumsticks
• Scotch Eggs

Other Recipes You May Like

• Honey-Kissed Roasted Carrots | Simple & Delicious
• Easy Freezer Broccoli & Cauliflower Cheese Sauce – Heat & Serve
• The Best Green Beans with Crispy Bacon
• Simple and Quick Crusty Bread Loaf

Recipe Card

Serves: 6
Prep time: 10 minutes
Cook time: 2–3 hours (high) or 4–5 hours (low)

Ingredients

Rissoles

• 1 kg beef mince
• 1 medium onion, diced
• 2 Oxo cubes (or 2 Tbsp beef stock powder)
• 1 tsp onion powder
• ½ tsp garlic powder
• 2 Tbsp Worcestershire sauce
• 2 Tbsp mixed herbs
• 3 Tbsp tomato sauce
• 2 eggs
• ¼ cup flour
• ½ cup breadcrumbs
• 1 tsp salt
• pepper, to taste

Gravy

• 3 cups cold water
• 6 Tbsp gravy mix (see my homemade version here)
• 2 large onions, sliced

Method

1. In a large bowl, combine all the rissole ingredients. Mix well until everything is evenly combined.
2. Divide the mixture into 6 equal portions and shape into patties.
3. Heat a little oil in a frying pan over medium heat. Brown the rissoles on both sides until golden, then transfer them to the slow cooker.
4. In the same pan, add the sliced onions and cook for a few minutes until they begin to soften.
5. Add the cold water and gravy mix to the pan, whisking well to combine. Allow it to simmer for a couple of minutes until slightly thickened.
6. Pour the gravy and onions over the rissoles in the slow cooker.
7. Cook on high for 2–3 hours or on low for 4–5 hours, until the rissoles are tender and cooked through.
8. Thicken with a few extra Tbsp of gravy mix after taking the rissoles out of the slow cooker, if it needs it.

What to Serve with This Recipe

• Creamy mashed potatoes
• Steamed vegetables such as carrots or broccoli
• Buttered peas or green beans
• Crusty bread to soak up the gravy

Stacey’s Kitchen Tips

• Browning the rissoles first helps them hold their shape and adds flavour
• If the mixture feels too wet, add a little extra breadcrumb
• Don’t overwork the mince or the rissoles can become firm
• Homemade gravy mix works really well in this recipe and is much more budget friendly

Variations & Substitutions

• Swap beef mince for lamb mince
• Use gluten-free breadcrumbs if needed
• Add grated carrot or zucchini to stretch the mixture

Storage, Freezer & Make-Ahead Notes

• Store leftovers in the fridge for up to 3 days
• Reheat gently in the microwave or in the oven
• Freeze for up to 2 months in an airtight container
• Thaw overnight in the fridge before reheating

Final Thoughts

Rissoles are one of those meals that are always worth coming back to. They’re simple, adaptable, and make a really satisfying dinner without much fuss.

Cooking them slowly in gravy gives them a softer, more tender texture and makes this version feel just that little bit different from the usual.

Stacey