Weight Watchers Sweet and Sour Slow Cooker Flank Steak

I knocked out another new recipe this week.  J started his new job yesterday and I wasn't exactly sure when he would be home so I decided to go with a slower cooker recipe so it could cook longer and be no problem.

The recipe calls for a 4 hour cook time but it definitely could go longer.

For the recipe you will need the following:

24 oz chili sauce   16 oz canned mushrooms - I used fresh 9 oz frozen onions (about 2 1/2 cups) - I used fresh 1/2 cup fat free beef broth 2 fl oz red wine, dry variety (1/4 cup) 2 Tbsp canned tomato paste 2 cloves garlic, minced 1 Tbsp balsamic vinegar 1 Tbsp unpacked brown sugar 1 tsp paprika 1 tsp table salt 1/4 tsp black pepper 3 pounds uncooked lean flank steak, cut into six equal pieces Directions: 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. The recipe is 9 points.  I served the meat and vegetables over white rice.  Yum!