Evenly distribute 3 teaspoons of salt on both sides of the steak. Let sit for 10 minutes.
In the slow cooker combine the wine, beef stock, diced tomatoes, shallot, bay leaves, garlic and 1/2 teaspoon kosher salt. Stir well to combine.
Nestle the steak into the slow cooker. Make sure the liquid is barely covering the top of the steak. If necessary, add additional beef stock to cover the meat.
Cover and cook on high for 4 hours.
Remove the meat and let cool. Store in an airtight container with all the pan sauce.