Sweet and Sour Slow Cooker Flank Steak

Total Time
4 hr 15 min
15 min
4 hr
This recipe is an effortless way to have a traditional meal ready after Rosh Hashanah services. Leftovers make juicy steak sandwiches.

chili sauce

24 oz

canned mushrooms

16 oz, sliced, well-drained*

frozen chopped onions

9 oz, about 2 1/2 cups

fat-free beef broth

½ cup(s)

red wine

2 fl oz, dry-variety (1/4 cup)

canned tomato paste

2 Tbsp

garlic clove(s)

2 medium clove(s), minced

balsamic vinegar

1 Tbsp

unpacked brown sugar

1 Tbsp


1 tsp

table salt

1 tsp

black pepper

¼ tsp

uncooked lean flank steak

3 pound(s), cut into six equal pieces


  1. In a large bowl, stir together all ingredients, except steak. Place steak in a 5-quart slow cooker and pour chili-vegetable 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.
*Feel free to substitute 3 cups of frozen chopped mushrooms for the canned mushrooms if you prefer.This recipe is excellent served with roasted fingerling potatoes. Precook them and then just reheat before serving.

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