Steak. Use a clean paper towel to dab off any moisture from your steaks. Then gently sprinkle salt and pepper on both sides of each steak.
Sear. Heat your olive oil in a large skillet on medium high heat for one minute. Then brown the steaks on both sides (about three and a half minutes per side). Depending on the size of your skillet, you may need to do this in batches. Transfer the browned steaks to your slow cooker.
Sauté. In the same skillet used for searing, saute your sliced onions and garlic until the onions have caramelized (about eight to ten minutes). Then evenly spread these ingredients over your steaks.
Sauce. In a large mixing bowl use a whisk to combine together the broth, Worcestershire sauce, balsamic vinegar, tomato paste, dried thyme, and dried rosemary. Then pour these ingredients over the ingredients in the slow cooker.
Slow Cook. Cover your slow cooker and cook the ingredients on low for six to eight hours, or until the steak is tender enough to easily shred with a fork. You can stir the ingredients occasionally while slow cooking.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See theairfryingdiva.com for details on this recipe.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!