Looking for a London Broil Crock Pot recipe that actually turns out tender? With just 15 minutes of prep, this one’s been saved by thousands and has five-star reviews from home cooks who love its juicy, comforting flavor.
Why You’ll Love this London Broil Crock Pot Recipe
If you’ve ever stood in front of a London Broil wondering how to make it tender (and actually tasty), you’re in good company. This easy crockpot version is a reader favorite, my readers swear by it for a simple, comforting dinner. It’s a low-effort, high-reward kind of meal—just toss everything in and let the slow cooker do its thing.
Take it from Tiesa, who gave it ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ after trying it for the first time: “Simply amazing! My first time ever cooking London Broil and this was off the charts! I’ve eaten before but it certainly never tasted like this… I added more liquids to have extra gravy. I didn’t have red wine in the house so I used extra broth but I can’t wait to try it with the wine. So, so good! Tender and juicy.”
Success Tips for the Best Crockpot London Broil
- Sear the meat first (if you have time): It’s an extra step, but it adds great depth of flavor. A quick sear in a hot skillet before slow cooking helps lock in juices and gives the meat that rich, savory outer crust.
- Don’t skip the low and slow: This recipe is all about giving the meat time to break down and get tender. Stick with the low setting for the full cook time—your patience will be rewarded with fork-tender results.
- Let it rest before slicing: Once it’s done cooking, let the meat rest for at least 10 minutes before slicing. And always slice against the grain—it makes a huge difference in tenderness.
London Broil in Crock Pot Ingredients
- London Broil Beef Cut: I have always purchased a “London Broil” at our markets. It’s a thick, slab-style steak that can be tough unless prepared correctly. It’s also referred to as Top Round. You may also use any other beef chuck roast cut for this recipe. Any cut you would use for a pot roast, you can use for this dish!
- Worcestershire Sauce: Adds great flavor!
- Red Wine: The acidity of the wine helps to tenderize meat as it cooks and keep it moist, but if you prefer, you can replace it with extra beef broth. Rule of thumb, use a wine you would enjoy drinking.
- Beef Broth or Stock: This adds flavor overload, try making your own Beef Bone Broth!
- Cream of Mushroom Soup: An all-natural option is always best. I used the Trader Joe’s brand; if using an organic or natural option, you will probably need to add some kosher salt at the end, taste and see.
- Garlic: Incredibly aromatic and deepens the flavor of the dish.
- Potatoes: Use halved miniature or fingerling potatoes.
- Carrots: You can use baby carrots or larger carrots cut into 2” chunks.
- Oil: I like using avocado oil, olive oil, grapeseed oil as well.
- Seasonings: Dried thyme, oregano, and basil give this dish an earthy, bold, and savory flavor. Bay leaves and red pepper flakes may also be added if desired.
- Cornstarch: Used to thicken the broth making it into a smooth gravy.
Get the full recipe in the recipe card below.
Recommended Equipment
- 4 qt or larger crockpot: I like the good old-fashioned Crockpot!
- Flexible Cutting Boards: These flexible cutting boards are super handy when prepping ingredients to slide into a pot. I like them because they are BPA-free.
- Cast Iron Skillet: Invest in a good cast iron skillet for searing your meat. This Staub is my favorite, and Lodge has come out with a similar pan for much less! YAY!
How to Make Crockpot London Broil
- Pat the beef dry with paper towels and season with salt and pepper. This step is important as when searing meat, if it’s too wet, it will “steam” instead of creating a nice crusty sear on the steak or roast. YUCK!
- Heat oil in a large cast iron pan over medium-high heat. Sear the beef for roughly 2-3 minutes on all sides. Turn on your fan, your pan should be screaming hot to get a good crusty sear!
- Transfer the steak to a crock pot. Add the onion, garlic, and herbs.
- Combine the Worcestershire sauce, red wine, beef broth, and cream of mushroom soup in a bowl and mix well. Pour over the beef, then dot the top of the meat with butter.
5. Cover and cook on Low for 8-10 hours (or on High for 5-6 hours).
6. Add the vegetables during the last 3-4 hours of low cooking. Or if you don’t mind really soft veggies, add them in the beginning.
7. Alternatively, you may also make this entirely in a Dutch oven, cover and cook in 250° F (120° C) oven for 6-8 hours.
8. For thicker gravy, mix a cornstarch slurry in a small bowl.
9. Once the meat is removed, slowly stir this mixture with the juices until the gravy reaches your desired thickness. Taste and adjust seasonings with additional kosher salt and pepper.
10. Remove meat and allow to rest for 5-10 minutes before slicing, then slice your slow cooker London Broil against the grain into thin strips or hunks if you prefer and serve with the vegetables. Spoon the gravy over top and serve the extra on the side.
London Broil Crock Pot Variations
- Cauliflower, celery, asparagus, brussels sprouts, and squash are all great seasonal vegetable alternatives.
- The red wine in this recipe can be swapped out for additional beef broth.
- If you don’t have cream of mushroom soup handy, you can substitute cream of chicken, celery or cream of potato.
Tips For Making Slow Cooker London Broil
- Prep the marinade beforehand, but do not marinate for longer than a day, or the steak may become too tough.
- Leftover slow cooker London Broil is great for next-day fajitas, quesadillas, or a breakfast hash. I think it’s even better the next day, much like my Red Wine Braised Short Ribs.
- If you prefer, this dish can be cooked in a conventional oven instead. Find instructions in the recipe card below.
- If using an all-natural Cream of Mushroom soup, add kosher salt to taste as those condensed soups are not nearly as salty. I generally wait until the end of the recipe to add more salt and pepper.
How to Serve London Broil in Crock Pot
This is pretty much a one pot meal, but as mentioned earlier, it’s delicious over mashed potatoes (try my Instant Pot Rustic Mashed Potatoes) as well as over Egg Noodles (<<= my favorite brand), a family favorite.
We always love warm, homemade bread to go with our pot roasts and stews, give these a try.
- Easy Yeast Rolls
- Soft Brown Bread Molasses Rolls (like Cheesecake Factory and Outback)
- Irish Soda Bread | 4 ingredients and so delicious!
- Beer Bread or Cheddar Beer Popovers
- Red Lobster Copycat Cheddar Bay Biscuits (YUM!)
How to Store Slow Cooker London Broil
Store leftovers in an airtight container in the refrigerator for 3–5 days. For longer storage, freeze in a freezer-safe container for up to 3 months.
To reheat, thaw overnight in the fridge if frozen, then warm on the stovetop or in the microwave until heated through. Add a splash of broth to keep it moist.
How to Freeze Slow Cooker London Broil
- Place all ingredients (except carrots and potatoes), including London Broil in a freezer baggie. When you are ready to slow cook, thaw overnight in fridge, then pour all of the ingredients into the crockpot (minus the baggie) and cook on low for 8-10 hours until tender and hot.
Crockpot London Broil FAQs
You should let your slow cooker London Broil rest for at least 5 minutes before slicing. 5-10 minutes is the sweet spot!
Traditionally, the name was used to describe the way that the meat is cooked. However, the name has become so associated with this round steak that you can find it labeled as a London Broil Top or Broil Steak.
Nothing really. Crock Pot is simply the brand name of a slow cooker, which is why we use it interchangeably; my recommendations are below.
Best desserts to serve with London Broil
Is there a wrong dessert to serve? I think not, but since this is a heavier meal, I would say, let’s keep on the lighter side for dessert. Like these air fryer Apple Crisps, this always-in-season Key Lime Pie or these Crumbl Chocolate Chip Cookies.
More great Crockpot recipes
Be sure to browse all of my crockpot creations!
More from The Fresh Cooky
I hope you loved this easy crockpot London broil — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!
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Video
Equipment
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 oil I like using Olive or Avocado oil
- 1 medium onion quartered
- 3-5 cloves garlic minced
- ½ teaspoon dried thyme
- ½ teaspoon basil
- ½ teaspoon oregano
- 2 bay leaves optional
- Shakes of red pepper flakes optional
- 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 potatoes cut in half, such as mini red, yukon gold or fingerling
- 1 ½ cups carrots use mini carrots or cut carrots into 2” inch chunks
- Kosher Salt and Pepper 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
Nutrition
More Slow Cooker Recipes You’ll Love
- Slow Cooker Chicken Bacon and Rice Soup from Cheese Curd In Paradise
- Slow Cooker Mongolian Chicken from Jen Around the World
- Pan de Elote/Slow Cooker Corn Bread from Karen’s Kitchen Stories
- Slow Cooker Gingerbread Oats from Magical Ingredients
- Slow Cooker Ham and White Bean Soup from Blogghetti
- Crockpot Chicken Enchilada Soup from Life Love and Good Food
- Slow Cooker Chicken Nachos from The Spiffy Cookie
- Slow Cooked Asian Chicken from A Day in the Life on the Farm
- Crockpot London Broil from The Fresh Cooky
- Dr Pepper Pulled Pork from Devour Dinner
- Slow Cooker Salmon from Our Good Life
Martha Turek
Are you adding both the broth & wine with the mushroom soup ?
Yes! Is it not on the recipe card??
Martha Turek
It’s on the ingredient list, but not included in step 4.
Thanks so much, Martha; I’ve added the red wine; appreciate you catching that!
Tiesa graf
Simply amazing! My first time ever cooking London Broil and this was off the charts! I’ve eaten before but it certainly never tasted like this… I added more liquids to have extra gravy. I didn’t have red wine in the house so I used extra broth but I can’t wait to try it with the wine. So, so good! Tender and juicy
That sounds so perfect Tiesa, so glad you loved it to much!
Louise
Is that one cup of beef broth OR one cup of wine or one of each?
One of each, but use a total of 2 cups of beef broth if you don’t use wine or don’t have wine.
Tammy
Hi there
I don’t see when I am supposed to add the butter, can you please let me know?
I am looking forward to trying this recipe.
Thank you!
Hi Tammy, I have the butter right on top of the London broil just before you start the slow cooker. Hope you love it.
Van Heslop
Very great recipe!! It literally melts in your mouth. Thanks again. Van
Thank you so much, Van! So glad you liked it!
Kelsey
Is the mushroom soup only for flavor? Converting this for celiac/gluten free, so have to skip the condensed soup! Your recommendations are welcome.
It adds some creaminess to the gravy, omit it and I’m sure it will still be delicious. Adjust your seasonings accordingly. FYI, the organic cream of mushroom soup is GF, Pacific brands.