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Beef Flank Slow Cooker Recipe

This beef flank slow cooker recipe transforms a lean cut of meat into tender, juicy beef using gentle heat and a rich savory sauce. With minimal prep and simple pantry ingredients, the slow cooker does all the work, creating flavorful beef perfect for rice bowls, tacos, sandwiches, or mashed potatoes.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

Beef Base
  • 1.5-2 lb flank steak fresh piece with visible muscle lines
  • 1 tbsp olive oil optional for searing
  • 1 onion thinly sliced
  • 3 cloves garlic finely minced
Cooking Sauce
  • 1 cup beef broth preferably low sodium
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 0.5 tsp black pepper
  • 0.5 tsp salt adjust to taste
Optional Sauce Thickener
  • 1 tbsp cornstarch
  • 2 tbsp water for slurry

Method
 

  1. Pat the flank steak dry using paper towels. Season both sides evenly with salt, black pepper, paprika, and dried oregano.
  2. Optional: Heat olive oil in a skillet over medium-high heat. Sear the steak for about 2 minutes on each side until a golden crust forms.
  3. Place the sliced onion on the bottom of the slow cooker and spread the minced garlic over the onions.
  4. Lay the seasoned flank steak on top of the onion and garlic layer.
  5. In a bowl, mix the beef broth, soy sauce, Worcestershire sauce, and brown sugar until the sugar dissolves.
  6. Pour the sauce mixture over the steak. Cover the slow cooker with the lid.
  7. Cook on low for 6–7 hours for the most tender results, or cook on high for 3–4 hours until the beef is very soft.
  8. Remove the cooked steak from the slow cooker and place it on a cutting board.
  9. Slice the steak thinly against the grain for tender slices, or shred it using two forks.
  10. If desired, mix cornstarch with water to form a slurry. Stir it into the slow cooker during the last 15–20 minutes of cooking to thicken the sauce.
  11. Serve the tender beef with rice, mashed potatoes, noodles, or roasted vegetables and spoon the sauce over the top.

Notes

For the most tender results, cook the beef on the low slow cooker setting. Always slice flank steak against the grain to shorten the muscle fibers and improve texture. Leftover beef stores well in the refrigerator for up to four days and can also be frozen for up to three months. Use leftovers for sandwiches, tacos, salads, or rice bowls.