Smothered Beef Skirt Steak Crock Pot Recipe
This tender, savory dish features a flavorful beef skirt steak slow-cooked in a rich, creamy gravy made from simple pantry ingredients. Perfect for weeknights or cozy gatherings, it’s an easy, comfort-filled meal that delivers deep, satisfying flavors with minimal effort.
- Prep Time: 10
- Cook Time: 480
- Total Time: 490
- Yield: 4 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
2 pounds beef skirt steak
1 (10.5-ounce) can cream of mushroom soup
2 tablespoons dry onion soup mix
2 teaspoons garlic powder
1 teaspoon smoked paprika (optional)
1 teaspoon black pepper
1 teaspoon salt
1/4 cup flour (optional, for thickening)
Water as needed
Instructions
Pat the beef skirt steak dry and season it with salt, black pepper, garlic powder, and smoked paprika.
Place the steak in the bottom of a slow cooker.
In a bowl, mix together the cream of mushroom soup, dry onion soup mix, and 1/4 cup water. Stir until smooth.
Pour the gravy mixture over the steak in the slow cooker.
Cover and cook on low for 8-9 hours or on high for 4-5 hours, until the steak is tender.
Optional: To thicken the gravy, mix 1/4 cup flour with 1/4 cup cold water to create a slurry. Stir into the gravy during the last hour of cooking to achieve a creamier, thicker texture.
Once done, shred the steak slightly with a fork and serve it smothered in the gravy.
Notes
Use a tougher cut like skirt steak for best results, as it becomes tender through slow cooking.
You can serve with rice, mashed potatoes, or crusty bread to soak up the delicious gravy.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving (1.5 cups)
- Calories: 450
- Sugar: 3g
- Sodium: 1800mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 90mg