Slow Cooker London Broil
2 Comments May 17, 2024
Updated Jun 03, 2024
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This Slow Cooker London Broil recipe takes a somewhat tough cut of meat and turns it into a flavorful, tender meat with delicious homemade sauce. If you’re looking for a hearty and comforting meal in one, trying this wonderful recipe is the way to go.
Looking for more one-pot dinners to serve your family? You should try my Slow Cooker Ranch Chicken and Red Potatoes and Slow Cooker Apple Cider Pot Roast.
Table of Contents
Why You’ll Love This London Broil Recipe
London broil is typically a lean cut, like flank steak or top round steak, which means it benefits from the slow cooking method. Cooking it this way helps it to become fork tender and infused with delicious flavors.
When cooked properly, Slow Cooker London broil turns out fall-apart tender, making it perfect for feeding a crowd or meal prepping for the week ahead. Plus, it’s incredibly easy to prepare. All you need to do is place the London broil in the crockpot with a few simple ingredients like onions, carrots and potatoes, and let it cook slowly until it’s melt-in-your-mouth delicious. We also like to make Classic Slow Cooker Pot Roast.
Recipe Ingredients
- London broil: You can usually find London broils at your local grocery store or local meat store.
- Homemade Sauce: Low sodium soy sauce, balsamic vinegar, Worcestershire sauce, beef broth, brown sugar, dried rosemary, dried thyme, black pepper, and olive oil create a marinade of delicious flavors for the crockpot London broil.
- Seasonings: Kosher salt and garlic cloves are added just before cooking.
- Vegetables: Onion, carrots, and potatoes infuse the meat with delicious flavors as they cook together.
- Cornstarch (optional): For thickening the gravy, if desired. (The full recipe is in the recipe card below the photos)
Step-by-Step Directions
Step One – After marinating, heat a skillet over medium-high heat. Sear beef on all sides for 2-3 minutes per side to lock in the flavors.
Step Two – Once seared, transfer the meat to the slow cooker.
Step Three – Arrange the sliced onion, carrot chunks, potato chunks, and garlic cloves around the London broil in the slow cooker and pour the remaining 1 cup of beef broth over the meat and vegetables.
Step Four – Cover and cook on low for 6-8 hours, or until the meat is fork tender.
Step Five – If desired, strain the liquid from the slow cooker into a saucepan. In a small bowl, mix the cornstarch with a few tablespoons of cold water to create a slurry. Add the slurry to the strained liquid and bring to a boil, stirring constantly, until the sauce thickens. Serve and enjoy!
How to Serve
- Serve the sliced London broil alongside the cooked vegetables and drizzle with the savory sauce.
- You can also shred the meat and serve it over cooked egg noodles or steamed rice. Don’t forget to add the potatoes, onions, and carrots too!
- A nice green salad pairs nicely with the meal as well.
Variations
- Customize the seasonings by adding onion soup mix, onion powder, and/or red wine vinegar.
- Add different vegetables like mushrooms, zucchini, squash, baby potatoes, green beans, bell peppers, or other seasonal veggies.
- Substitute mushroom soup for the beef broth for a richer flavor.
Recipe FAQs
Yes! This is a wonderful recipe to use with pot roast, top round steak, flank steak, or the like.
Place any remaining London broil in an airtight container in the refrigerator for up to 3-4 days. You can also freeze leftovers. Just make sure to store the cooked meat in an airtight container or freezer-safe bag for up to 3 months. Thaw in the refrigerator before reheating.
Searing the beef before placing it in the slow cooker helps lock in the juices and adds flavor. Additionally, cooking the meat on low heat for a longer period ensures it becomes tender without drying out.
More Slow Cooker Roast Recipes
- Slow Cooker Balsamic Beef Pot Roast
- Slow Cooker French Onion Pot Roast
- Slow Cooker Hot Roast Beef Sandwiches
- Slow Cooker Cranberry Pot Roast
- Slow Cooker Apple Cider Pot Roast
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Slow Cooker London Broil
Ingredients
- 2 pounds London broil
- ¼ cup low-sodium soy sauce
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. Worcestershire sauce
- 1 ¾ cup beef broth, ¾ cup separated
- 1 Tbsp. brown sugar
- ½ tsp. dried rosemary
- ½ tsp. dried thyme
- ¼ tsp. black pepper
- 1 Tbsp. olive oil
- 1 medium onion, sliced
- 2 carrots, peeled and cut into chunks
- 2 potatoes, cut into chunks
- 4 garlic cloves
- 1 Tbsp. cornstarch, optional, for thickening
Instructions
- In a medium bowl, whisk together the soy sauce, balsamic vinegar, Worcestershire sauce, ¾ cup of the beef broth, brown sugar, dried rosemary, dried thyme, black pepper, and olive oil to create the marinade.
- Place the London broil in a resealable plastic bag or shallow dish and pour the marinade over the meat. Ensure the meat is evenly coated with the marinade. Seal the bag or cover the dish, then refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to infuse the meat.
- After marinating, heat a skillet over medium-high heat. Sear the London broil on all sides for 2-3 minutes per side to lock in the flavors. Once seared, transfer the meat to the slow cooker.
- Arrange the sliced onion, carrot chunks, potato chunks, and garlic cloves around the London broil in the slow cooker.
- Pour the remaining 1 cup of beef broth over the meat and vegetables. The liquid should come about halfway up the side of the meat.
- Cover and cook on low for 6-8 hours, or until the meat is fork-tender.
- Once the cooking time is complete, carefully remove the London broil from the slow cooker and let it rest for 10-15 minutes before slicing against the grain.
- If desired, strain the liquid from the slow cooker into a saucepan. In a small bowl, mix the cornstarch with a few tablespoons of cold water to create a slurry. Add the slurry to the strained liquid and bring to a boil, stirring constantly, until the sauce thickens.
- Serve the sliced London broil alongside the cooked vegetables and drizzle with the savory sauce. Enjoy!
How to Video
Sarah’s Notes
- For added depth of flavor, you can add a splash of red wine to the marinade.
- This dish pairs well with a side of steamed green beans or a fresh garden salad.
- Ensure the London broil is sliced thinly against the grain to maximize tenderness.
- Leftover London broil and vegetables can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often intensify, making for delicious leftovers.
- Consider garnishing the dish with freshly chopped parsley or a sprinkle of finely grated Parmesan cheese.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
In the recipe, you take the meat out of the marinade, brown it, place in slow cooker and add 1 cup of beef broth. But in the how-to video, you add the marinade to the slow cooker after browning the meat and no mention of the 1 cup of broth. I’m wondering which method is preferable?
Can the marinade be added to the crockpot?