Recipe by Marianne Gillette
"Long, slow cooking makes this a melt-in-your-mouth treat."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
salt and ground black pepper to taste
ground dried thyme
Made it completely according to the recipe...EXCEPT on LOW, not high..... it was PERFECT. Juicy, cut with a spoon, better than a Pot Roast..PERFECT!!!!! My kids gobbled it down, my husband raved, my foodie sister freaked!!! This will go in the all-star recipe file!!! (I did cut the steak up into 4 ounce pieces, and stirred everything up every 2 hours or so)
Since this is the first time I have made this recipe, I followed the directions exactly. That was a mistake. I'm sure the cooking time is off. * hours on high for a 3 lb piece of meat produced a stringy mess. Parts of it had to be discarded because they were impossible to chew. Maybe this would work on low for 8 hours.
After i made this, i decided that Flank Steak is one thing that DEFINATLY should NOT be made in a slow cooker. I think you're better off just marinading for a couple hours then making it in the oven or on the grill.
This turned out great! I would add more onions and carrots next time. The cook time is off. I cooked about 2.7 lbs of flank steak in the crock pot for about 5 hours on low. It was tender considering the type of meat, and cooked to perfection. DEFINITELY do not cook on high for 8 hours! I was at home and was able to keep an eye on it. The taste was perfect. This was my first time cooking flank steak and would probably just buy chuck roast next time because it is more of a tender cut and is cheaper from what I can tell. Not sure of the benefit of flank over chuck. Taste wise, not overpowering, but throw in some extra veggies.
This recipe was delicious and steak tender. The time is very wrong. I cooked on low for four hours. I also rubbed the steak with steak seasoning instead of just salt and proper.
I cooked this in my dutch oven, and my oven runs a little hot, so I used 1 cup of liquids instead. I used the crock pot to dutch oven conversion to come up with 2 hours at 325 instead of 8 hours on low (you can look this up on the internet). My husband loved it, and it was not too dry. I did use vegetable broth instead of water. It was very similar to a pot roast. I'll be trying these ingredients out with a pot roast next to see how different the meats taste. And yes, it makes it stringy.
I'm only giving this recipe *3* stars. Would like you to know, though, the meat was absolutely melt in your mouth tender. The carrot, though, tasted nasty, even my husband mentipned how bad it was. I would recommend leaving out carrot (cook on stove instead), then if you choose to add to dish when all done cooking, do so. Sorry for not so good review.
This was to much meat falling off the bone. My first time cooking in a crock pot! I'll add vegetable later next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Crock Pot or Slow Cooked Flank Steak
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 292
** Calories from Fat: 127
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Watch Chef John butterfly, stuff, roll, and braise delicious flank steak.
See how to make a simple and satisfying 5-star pot roast in your slow cooker.
See how to make a super simple, tender pot roast in the crock pot.