Slow Cooker London Broil

1. Remove beef from packaging and pat dry with paper towels, season with salt and pepper. 
2. In a large cast iron pan over high heat, heat the oil (1 ½ -3 TBL) sear beef on all sides, about 1-2 minutes per side. (Make sure that pan is hot so you get a good crusty sear, you don’t want to steam the meat). 
3. Transfer the meat to a crockpot. Add onion (1 quartered), garlic (3-5 minced), thyme (½ tsp), basil (½ tsp), oregano (½ tsp), bay leaves (2) and optional red pepper flakes (a shake or two).
4. In a 4 cup bowl, mix Worcestershire sauce (2 TBL), beef broth (1 cup), red wine (1 cup) and mushroom soup (1 can) and mix to combine. Pour over the beef. Dot the top of the London broil with butter pieces (2 TBL). 
5. Cover and cook on LOW 8-10 hours or 5-6 hours on HIGH. If you are adding carrots and potatoes, add when you have 2-3 hours left of cooking. Or if you don't mind really soft veggies, add them at the beginning.
6. Remove meat and allow to rest for 5-10 minutes, then slice against the grain, and serve with gravy and veggies.
7. To thicken the gravy, make the optional cornstarch slurry. Mix cornstarch (1 ½-2 TBL) and water (2 TBL) in a small bowl, and then slowly stir into slow cooker juices just until desired thickness. You can do this after cooking and removing the London Broil and veggies to a serving plate and allowing to rest while you thicken the gravy.  
8. Taste and adjust seasonings, especially if using an all-natural cream of mushroom soup.

Optional Oven Method

1. Follow the same process, browning the meat in a dutch oven, then removing meat. Deglaze pan with 1 cup of wine or beef broth, then return meat to dutch oven, Mix liquids (beef broth and soup with seasonings) then pour over the meat.
2. Cover, place in 250-275° F (135° C) oven, and slow roast for 5-6 hours; remember to add your carrots and potatoes if desired, 2-3 hours before serving.