Add the London broil to the slow cooker. Coat one side with 1/2 (of each) of the soy sauce, ketchup, dijon, and minced garlic. Turn and repeat on other side.

Sprinkle onion powder over the side that is facing up.

Pour chicken broth, coffee, and white wine over the meat.

Set slow cooker to high and let this cook for 4-6 hours.

When meat is done, you can optionally leave the top off for a little bit to allow the liquid to reduce some more. Keep in mind that if you do this, the meat will dry out a little. Alternatively, you can remove meat and keep warm by wrapping with foil while reducing liquid.

Using 2 forks, shred the meat. (If meat was removed to reduce sauce, return to pan)

Serve – I garnished with hot sauce because I love spicy! I also served them with Roasted Pecan Green Beans – delicious!