Photo of Sweet and Sour Slow Cooker Flank Steak by WW

Sweet and Sour Slow Cooker Flank Steak

PersonalPoints™ per serving
Total Time
5 hr 30 min
10 min
5 hr 20 min
Slow-cooker flank steak is great for entertaining guests. Turn any leftovers into juicy steak sandwiches.


Garlic clove(s)

2 clove(s), large, minced

Frozen chopped onions

9 oz, about 2 1/2 cups

Canned mushrooms

16 oz, sliced, well-drained*

Chili sauce

24 oz

Fat-free beef broth

½ cup(s)

Canned tomato paste

2 tbsp(s)

Red wine

2 fl oz, dry-variety

Table salt

1 tsp(s)

Smoked paprika

1 tsp(s)

Black pepper

¼ pinch

Balsamic vinegar

1 tbsp(s)

Unpacked brown sugar

1 tbsp(s)

Uncooked lean flank steak

3 pound(s), cut into six equal pieces


  1. Stir together garlic, onion, mushrooms, chili sauce, broth, tomato paste, wine, salt, paprika, pepper, vinegar and sugar in a large bowl. Place steak in a 5-quart slow cooker and pour garlic mixture over top; stir briefly so steak pieces aren't pressed firmly together.
  2. Cover slow cooker and cook on high heat for 4 hours. Remove steak from slow cooker and let sit for 2 minutes; slice steak on the diagonal against the grain. Arrange steak on a platter and spoon vegetables and gravy on top. Yields about 1 1/2 cups of meat, vegetables and gravy per serving.


This recipe is excellent served with roasted fingerling potatoes. Precook them and then just reheat before serving. *Feel free to substitute 3 cups of frozen chopped mushrooms for the canned mushrooms if you prefer.