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London Broil Pot Roast (Easy Slow Cooker Recipe!)

The best and easiest pot roast with tender London broil, potatoes, carrots, and a flavorful broth. It’s cooked low and slow and simmered until perfection in the slow cooker.

Prep Time
15 mins
Cook Time
8 hrs 15 mins
Total Time
8 hrs 30 mins
Servings: 6
Course: Main Course , Dinner
Cuisine: American , International

Ingredients

  • 2½-3 lbs London Broil roast
  • salt and pepper
  • 2 tbsp olive oil
  • 1 onion sliced
  • 4-5 garlic cloves minced
  • 1 packet beefy onion soup mix
  • 1 cup beef broth
  • 2 tbsp Worcestershire sauce 
  • 1½ lb small yukon gold potatoes
  • 3 large carrots cut into 3-inch pieces
  • 1 bay leaf
  • 4 prigs fresh thyme
  • 1 cup water
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Instructions

    Cup of Yum
  1. Season the beef with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat; sear 2-3 minutes per side. Transfer the seared London broil to a 6-quart crock pot.
  2. In the same skillet, add the sliced onion and minced garlic. Saute until the onion is translucent and fragrant, about 3-4 minutes. Add the onion soup mix packet, beef broth, and Worcestershire sauce to the skillet. Stir well to combine; pour the mixture over the London broil in the crockpot.
  3. To the crockpot, add the potatoes, carrots, bay leaf, and thyme sprigs. Season with salt and pepper and pour over 1 cup of water. Give everything a good stir. Cover and cook on LOW 8-10 hours or HIGH 4-5 hours.
  4. When ready to serve, transfer the beef to a carving board to rest. Spoon the vegetables onto a serving tray, leaving the broth behind.
  5. Whisk together 1 tablespoon cornstarch with 2 tablespoons cold water to form a slurry; whisk into the broth and gently stir to combine. Turn on HIGH and heat for an additional 10-15 minutes to thicken.
  6. Carve the beef and serve with the vegetables and gravy.