Start by trimming any excess fat from your flank steak. This will enhance the tenderness and flavor of the dish.

Next, sprinkle both sides of the steak generously with Kosher salt and freshly ground black pepper. Let it sit for about 10-15 minutes to bring the flavor to the forefront.

In a skillet over medium heat, add the extra virgin olive oil. Once it's hot, throw in the minced garlic. Sauté until fragrant; you know you’ve hit the sweet spot when the kitchen starts smelling like a garlic lover’s dream.

This only takes a minute or two—watch that it doesn’t burn!

Place your flank steak at the bottom of the slow cooker. Next, add in the sautéed garlic from the skillet. Then pile on the chopped carrots and new potatoes.

Don’t forget that dried bay leaf; it adds a subtle earthy flavor to the mix!

Pour the beef stock and the filtered water over the meat and vegetables. The liquids will help break down the meat during the slow cooking process, turning it into a tender masterpiece.

Next, open that packet of savory onion soup seasoning and sprinkle it generously over everything. It’s like giving the dish a warm hug.

Cover the slow cooker with its lid and set it to low. Let it cook for 6-8 hours. The longer, the better! If you’re in a rush, you can set it on high for about 4-5 hours.

But honestly, patience rewards you with more tender meat.

Once the cooking time is up, carefully remove the flank steak and let it rest on a cutting board for about 10 minutes. Meanwhile, in a small bowl, mix the tablespoon of cold water with cornstarch.

Stir this mixture into the remaining liquid in the slow cooker, letting it thicken into a wonderful sauce.

After resting, slice the flank steak against the grain. Serve it with the luscious sauce drizzled over. Don’t forget to add those tender vegetables alongside!