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A rectangular white plate with shredded beef roast covered in brown mushroom gravy, garnished with parsley, served over a bed of brown rice.

Smothered Beef Skirt Steak Crock Pot Recipe

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Beef skirt steak crock pot is a savory, tender dish that’s incredibly easy to make. Made with skirt steak, mushrooms, and a creamy onion gravy, it’s perfect for weeknight dinners or a hearty meal for guests. Serve it over mashed potatoes, rice, or noodles.
Course Dinner
Cuisine American
Keyword easy, hearty, savory, slow cooker
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings 8 servings
Calories 213
Author Gina Dickson

Ingredients

  • 2 pounds beef skirt steak
  • 8 ounces white mushrooms sliced
  • 10.75 ounces cream of mushroom soup canned
  • 1 ounce dry onion soup mix 1 packet

Instructions

  • Place the beef skirt steak into a 4-quart or larger slow cooker.
    2 pounds beef skirt steak
  • Spread the sliced mushrooms evenly over the steak.
    8 ounces white mushrooms
    Raw beef and sliced mushrooms placed inside a white oval slow cooker, viewed from above against a light background.
  • In a medium bowl, mix the cream of mushroom soup with the onion soup mix until fully combined and smooth.
    10.75 ounces cream of mushroom soup, 1 ounce dry onion soup mix
    A white mixing bowl contains dry cake mix and condensed soup, partially blended with a metal whisk, on a white background.
  • Pour the soup mixture over the mushrooms and steak. Cover with the lid.
    A white slow cooker containing two pieces of meat covered in a thick brown gravy with visible mushroom slices.
  • Cook on LOW for 5 hours, or HIGH for 4 hours, or until the steak is fork tender.
    A cooked beef roast covered in brown gravy sits in a white slow cooker, surrounded by sauce with visible herbs and mushrooms.
  • Spoon over cooked rice, egg noodles, or mashed potatoes, or serve as-is.

Notes

Tips:
If you want to deepen the flavor of the gravy, add a splash of Worcestershire sauce.
You can also use a mix of mushrooms such as shiitake, baby bella, portobello, or oyster mushrooms for added depth and variety.
If you want extra sauce, try doubling the soup mixture and mushrooms so every bite is smothered in that creamy goodness.

Storage and Reheating Instructions

Storage: Refrigerate leftovers in an airtight container for up to 4 days. 
Freezing: Freeze for up to 3 months. Thaw in the fridge overnight. 
Reheating: Warm gently in the oven at 300 degrees or in the microwave. Add broth if the gravy thickens. 
Make-Ahead: To save time, mix your soups up the night before, slice your mushrooms, and refrigerate them in separate containers in your fridge. Next morning, add your skirt steak, mushrooms, and pour over the soup mixture into your crockpot.

Nutrition

Serving: 1serving | Calories: 213kcal | Carbohydrates: 5g | Protein: 27g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 631mg | Potassium: 495mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg
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