Ingredients:

  • 2 lbs flank steak
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 cup beef broth (low sodium)
  • 2 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 3 cloves garlic, smashed
  • 1 medium yellow onion, sliced into half-moons

Instructions:

  1. Pat the flank steak completely dry with paper towels.
  2. Combine the salt, pepper, garlic powder, and smoked paprika; rub the mixture evenly over all sides of the meat.
  3. Place the sliced onions and smashed garlic at the bottom of the slow cooker to create a natural roasting rack.
  4. Lay the seasoned flank steak on top of the aromatics.
  5. In a small bowl, whisk together the beef broth, Worcestershire sauce, and apple cider vinegar.
  6. Pour the liquid around the sides of the beef, avoiding the top to keep seasoning intact.
  7. Cover and cook on Low for 8 hours (or High for 4 hours) until the beef reaches an internal temperature of 205°F for shredding or 145°F for slicing.
  8. Remove the beef from the slow cooker and transfer it to a cutting board.
  9. Let the meat rest for 15 minutes to allow juices to redistribute.
  10. Locate the grain and slice perpendicular to the muscle fibers into thin strips.