Sweet and Sour Slow Cooker Flank Steak
- Total Time
This recipe is an effortless way to have a traditional meal ready after Rosh Hashanah services. Leftovers make juicy steak sandwiches.
chili sauce24 oz
canned mushrooms16 oz, sliced, well-drained*
frozen chopped onions9 oz, about 2 1/2 cups
canned fat-free beef broth½ cup(s)
red wine2 fl oz, dry-variety (1/4 cup)
canned tomato paste2 Tbsp
garlic clove(s)2 clove(s), medium, minced
balsamic vinegar1 Tbsp
unpacked brown sugar1 Tbsp
table salt1 tsp
black pepper¼ tsp
uncooked lean flank steak3 pound(s), cut into six equal pieces
- 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.
- 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.