Slow Cooker Sweet and Sour Flank Steak

By LaurenCocch16

Ingredients

• 24 oz chili sauce
• 16 oz canned mushrooms, sliced, well-drained*
• 9 oz frozen chopped onions, about 2 1/2 cups
• 1/2 cup(s) fat-free beef broth
• 2 fl oz red wine, dry-variety (1/4 cup)
• 2 Tbsp canned tomato paste
• 2 clove(s) (medium) garlic clove(s), minced
• 1 Tbsp balsamic vinegar
• 1 Tbsp unpacked brown sugar
• 1 tsp paprika
• 1 tsp table salt
• 1/4 tsp black pepper
• 3 pound(s) uncooked lean flank steak, cut into six equal pieces

Details

Servings 8
Adapted from weightwatchers.com

Preparation

Step 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.

- 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.