Slow Cooker London Broil
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
6 - 8 servings
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Calories
487 kcal
Slow Cooker London Broil
Description
Slow Cooker London Broil features a lean cut of beef like top round or flank, first seasoned and seared to develop a browned crust. The meat is then placed in a slow cooker with aromatic vegetables, herbs like thyme and oregano, and a sauce made from Worcestershire sauce, red wine, beef broth, and cream of mushroom soup. During cooking, the beef becomes tender as it simmers slowly in the flavorful liquid. Adding mini potatoes and carrots in the last hours of cooking makes for a convenient one-pot meal. The gravy can be thickened with cornstarch if desired. After cooking, the roast is rested before slicing thinly against the grain to ensure tenderness.
The flavor balances from the savory mushrooms, herbs, wine, and Worcestershire with the richness of butter and the mild heat of optional red pepper flakes. The slow cooker's gentle heat breaks down connective tissue for a tender result despite the lean meat choice.
This dish serves well with the cooked root vegetables straight from the slow cooker and is well-suited for hands-off cooking days. Adjust salt at the end depending on the saltiness of the mushroom soup used. The recipe can be prepared as a freezer meal by combining ingredients in advance, excluding the carrots and potatoes, to be added fresh at cooking time.
Ingredients
- 2 ½- 5 lbs London broil or other lean beef roasts, such as top round, top sirloin or even flank steak
- 1 ½ - 3 tablespoons neutral cooking oil I like using Olive or Avocado oil, generic cooking oil
- 1 medium onion quartered
- 3-5 cloves garlic minced
- ½ teaspoon thyme dried
- ½ teaspoon basil
- ½ teaspoon oregano
- 2 bay leaf optional
- red pepper flakes optional, shakes
- 2 tablespoons Worcestershire sauce
- 1 cup red wine or replace with all beef broth
- 1 cup beef broth I don't recommend using condensed beef broth for this recipe as it might end up too salty
- 1 can cream of mushroom soup preferably all-natural; I used Trader Joe’s; adjust salt according to the type of soup you use.
- 2 tablespoons butter diced
- 10 mini potato cut in half, such as mini red, yukon gold or fingerling
- 1 ½ cups carrot use mini carrots or cut carrots into 2” inch chunks
- salt kosher salt, to taste
- black pepper kosher salt, to taste
- 1 ½ tablespoons cornstarch optional, for thickening the gravy
- 2 tablespoons water
Instructions
- Remove beef from packaging and pat dry with paper towels, season with salt and pepper.
- 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).
- 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).
- 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).
- 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.
- Remove meat and allow to rest for 5-10 minutes, then slice against the grain, and serve with gravy and veggies.
- 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.
- Taste and adjust seasonings, especially if using an all-natural cream of mushroom soup.
Optional Oven Method
- 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.
- 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.
Notes
- Adjust salt gradually due to variable salt content in mushroom soups; add more at the end if needed.
- For freezer preparation, combine all ingredients except carrots and potatoes in a bag; thaw overnight before cooking.
- Add carrots and potatoes in the last 2-3 hours of cooking for firmer vegetables or at the start for softer ones.
- Rest meat 5-10 minutes after cooking before slicing against the grain for optimal tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 servings
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 487kcal | 24% |
| Carbohydrates | 7g | 2% |
| Protein | 40g | 80% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 693mg | 29% |
| Potassium | 905mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 56mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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