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Slow Cooker London Broil
Slow Cooker London Broil is moist and tender, cooked slowly in delicious herb-infused gravy for six to ten hours until it is fall-apart tender without you having to do anything but wait. It will quickly become your favorite meat and potatoes meal to make.
Contrary to popular belief, London broil does not originate in London. Actually, it was discovered for the first time in 1931 in a Philadelphia, Pennsylvania cookbook. However, the beef cut is not a London broil. It’s the method of cooking.
Back then, it was a quick and easy way to use the broiler to cook a cheap cut of beef. To make it easier to eat, it was then chopped lengthwise.
You may have this food tomorrow after letting it slowly simmer in its own juices all night long with this amazing London broil crock pot recipe. Nothing beats a fork-tender London broil served with handmade bread, carrots, and mashed potatoes and gravy.
The whole home will smell delicious, though, so you’ll want to eat it for breakfast. What now? A breakfast consisting of beef and vegetables is quite OK!
For more Slow Cooker Recipe Try our Slow Cooker Sloppy Joe Recipe
Ingredients
- 5 lbs. London Broil beef cut.
- 3 tablespoons canola oil
- 1 onion quartered.
- 5 cloves garlic minced.
- 1/2 teaspoon ground thyme
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoons Altor to taste.
- 1/4 teaspoon pepper or to taste.
- few bay leaves optional.
- 2 tablespoons Worcestershire sauce
- 1 cup red wine or beef broth
- 2 cups beef broth
- 1 can (10 1/2 oz) cream of mushroom soup condensed.
- 4 tablespoons unsalted butter diced.
- 10 mini red potatoes cut in half.
- 1 1/2 cups carrots cut into 2″ chunks or use whole mini carrots.
Optional cornstarch slurry:
- 3 tablespoons corn starch
- 1/4 cup water
Instructions
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First, pat dry beef with paper towels and season with salt and pepper on each side.
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Place a large cast iron pan or Dutch oven on the stove over medium-high heat. Once hot, add oil, and sear beef on all sides for about 1-2 minutes on each side, until golden brown in color.
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Transfer the meat to an 8 qt slow cooker. Add the rest of the ingredients, except carrots and potatoes, and add the butter last on top of the beef. Gently stir to combine.
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Put the lid on the crockpot and cook for 5-6 hours on high, or 8-10 hours on low.
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If you want to add carrots and potatoes, add them to the slow cooker when there are 2-3 more hours of cooking left. Cover and continue cooking until tender.
Optional cornstarch slurry:
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Combine cornstarch and water in a small bowl until cornstarch is fully dissolved. Add the mixture to the slow cooker when one hour of cooking is left. Gently stir. This will thicken the gravy. Check after 30 minutes, and if needed add more.
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Once done, transfer the London Broil to a serving platter and carve. Arrange the potatoes and carrots around the roast. Garnish with fresh chopped parsley and drizzle with the gravy before serving.
