Sweet and Sour slow cooker Flank Steak - Weight Watchers

2		clove(s)s (medium) garlic clove(s), minced
2-1/2  cups		chopped onions
16  ounces		canned mushrooms, sliced, well-drained
1/2  cup		fat-free beef broth
2  tablespoons		canned tomato paste
1/4  cup		red wine, dry-variety
1  teaspoon		table salt
1  teaspoon		paprika
1/4  teaspoon		black pepper
1  tablespoon		balsamic vinegar
1  tablespoon		unpacked brown sugar
3  lb.		flank steak, lean cut into six equal pieces

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In a large bowl, stir together all ingredients, except steak. Place steak in a 5-quart slow cooker and pour garlic 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.