Crockpot London Broil
As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.
There’s nothing like a rich, hearty steak dish on these cold winter days. Crockpot London Broil is a slow cooked beef dish, smothered in a rich, red wine gravy, served with creamy carrots and potatoes. Capture the warmth of the season with this slow cooker London Broil recipe that is absolutely overflowing with savory goodness.
When it comes to many slow cooker dishes, the secret is in the sauce — or the gravy, in this case. That’s why my Crockpot London Broil recipe is so delicious! The meat cooks in a glorious combination of herbs and spices, earthy vegetables, and red wine, mushroom beef broth.
Though this recipe is served with potatoes, the traditional dish is served over a bed of mashed potatoes. Luckily, I have a recipe for that!
These delicious garlic mashed potatoes go very well with the flavors in the meat. The sweet and tangy notes in this dish also go well with my roasted Brussels sprouts.
Then, the liquid is thickened into the most incredible gravy. The result is so tender and flavorful that the smell as it’s cooking is almost too much! Luckily, this crockpot London Broil recipe is easy to prepare and makes great leftovers!
January is National Crock Pot Month and I am joining other bloggers this month bringing you several new recipes, be sure to check out all of them at the end of this post. In addition to today’s post, I have my Olive Garden Crock Pot Chicken and on Friday I will be posting a delectable Crock Pot Ranch Chicken – all of these are mostly dump and go.
Ingredients
The full list of ingredients and measurements is in the recipe card at the end of the post.
- London Broil Beef Cut | I have always purchased a cut called “London Broil” at our markets, it’s a thick, slab style steak, that can be rather tough unless prepared correctly. 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 | This savory sauce is somewhat sour, slightly sweet, and salty.
- 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 | This will help to tenderize your slow cooker London Broil and is the base of the gravy, try making your own amazing Beef Bone Broth!
- Cream of Mushroom Soup | An all-natural option is always best: I used the Trader Joe’s brand, see my tip below.
- Garlic | Incredibly aromatic and deepens the flavor of the dish.
- Potatoes | Use halved miniature potatoes.
- Carrots | You can use either miniature or larger vegetables cut into 2” chunks.
- Oil | This will be used to sear your steak. 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.
TFC TIP | 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 to the dish.
What’s the difference between a slow cooker and a crock pot?
Nothing really, Crock Pot is simply the brand name of a slow cooker, which is why we use it interchangeably, my recommendations are below.
Recommended Equipment
- 4 qt or larger crockpot | My favorite slow cooker is this one from All-Clad as its aluminum liner can go from stovetop to slow cooker. This is especially handy for recipes that need browned meat, like my Slow Cooker Beer Beef Stew or Firecracker Chili. But it’s pricey, so I also recommend this more budget friendly Cuisinart.
- 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 absolute favorite, and Lodge has come out with a similar pan for much less! YAY!
Instructions
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, then it will “steam” instead of creating a nice crusty sear on the steak or roast.
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.
Cover and cook on Low for 8-10 hours (or on High for 5-6 hours).
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.
Alternatively, you may also make this entirely in a dutch oven, cover and cook in 250 degree F oven for 6-8 hours.
For thicker gravy, mix a cornstarch slurry in a small bowl.
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.
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.
Variations & Substitutions
- 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 or cream of potato.
TFC Pro Tips
- Pro Tip 1 | You can prepare this ahead of time, but do not marinate for longer than a day, or you risk the steak becoming too tough.
- Pro Tip 2 | Leftover slow cooker London Broil is great for next-day fajitas, quesadillas, or a breakfast hash. Or honestly, I think it’s even better the next day, much like my Red Wine Braised Short Ribs.
- Pro Tip 3 | If you prefer, this dish can be cooked in a conventional oven instead. Find instructions in the recipe card below.
Frequently Asked Questions
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.
Cooked beef lasts for 3-5 days in the refrigerator when stored in an airtight container. And up to 3 months in the freezer.
TFC FREEZER PREP | 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.
Serving Suggestions for Crockpot London Broil
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!)
More great Slow Cooked Recipes:
- Healthy Crack Chicken {Instant Pot or Slow Cooker}
- Firecracker Chili | Best Chili Recipe Ever
- Slow Cooker Red Beans and Rice
- Easy Crockpot Butter Chicken (or Stovetop)
- Healthy Cheeseburger Soup | Crockpot or Stovetop
LOVE IT? PIN IT!
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and comment below the recipe!
Welcome to our #NationalSlowCookerMonth Celebration!
January is National Slow Cooker Month and this week we are celebrating all things slow cooker! We have delicious recipes from across the country to fill your meal plans with delicious slow cooker recipes!
- 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
Equipment
Ingredients
- 2 ½- 5 lbs London Broil Beef cut or other lean beef roasts
- 1 ½ – 3 tablespoons oil I like using Olive, Avocado or Grapeseed oil
- 1 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 beef broth
- 1 cup beef broth
- 1 can cream of mushroom soup preferably all natural, I used Trader Joe’s
- 2 tablespoons butter diced
- 10 mini potatoes cut in half
- 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, 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, garlic, thyme, basil, oregano, bay leaves and optional red pepper flakes.
- In a 4 cup bowl, mix together Worcestershire sauce, beef broth, mushroom soup and mix to combine. Pour over the beef. Dot the top of the London broil with butter pieces.
- 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 together cornstarch and water 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 Conventional 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, adding the rest of the ingredients in order as per instructions for the crockpot.
- Cover, place in 250-275 F degree oven and slow roast for 5-6 hours, remember to add your carrots and potatoes if desired, 2-3 hours before serving.
Video
Fresh Tips
Nutrition
Recommended Products
About Kathleen Pope
Recipe Innovator | Food Photographer | Food Writer
Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.
Hello
Thanks for the recipe. Do not see
A step for the wine for the slow cooker. Please advise
Thanks
T
Hello T! You add it to the sauce ingredients you pour over the steak.
What a fantastic recipe! I never thought London broil could be so fall apart tender. The butter was a great addition as you get the buttery flavor coming through in the gravy. Can’t wait to share this recipe with others and thanks for sharing it with me!
So love hearing that Danielle, and I agree about the butter, just enough to give it a silky taste!
I followed this review exactly. The meat literally fell apart as I was taking it out of the crockpot, so I was expecting it to be very tender. However, it was so tough, we we ended up just spitting it out. I have never had much luck with London broils.
Sorry to hear that you didn’t enjoy it — London Broil is a bit tricky for sure and can vary depending on the grade of beef. Ours has been fall apart tender, but can still be dry sometimes, which is why I like this recipe.
I put pepperoncini peppers with a little juice it was excellent!!!
YUM! Great tip! Thank you, will have to try next time!
I am always looking for new ways to cook london broil. This recipe was fabulous. The meat turned out perfectly
So happy to hear that! Thank you!
The directions were terrible and all the scroling down to get ingredient amounts is a joke. The meat was delish.
Sorry to hear about the directions, any chance you can give me a bit more clarification on what didn’t work with my directions? I do have a jump to recipe and print recipe button that allows you to go directly to the recipe card for printing. But I am glad you loved the meat.
This is indeed the perfect comforting meal for a cool evening! So well made!
Thank you!
Oooh, definitely the perfect comfort food for cold winter days. I love those warming flavors. Such a great slow cooker recipe.
This recipe has gone crazy all summer long, but I’m with you — love it in the cold winter days!
The whole family loved this London Broil. I loved it because I could make it in the Slow Cooker. So easy and so good.
Thank you! So glad you loved it!
Loved this london broil over egg noodles. Terrific recipe, thanks!
Sounds absolutely perfect!!
The gravy was so delicious and the meat was just tender. I make a big batch and save the rest for the next day.
That is perfect, so good leftover!
This was such a good recipe! We really enjoyed it, I’ll make it again. Thank you!
So glad you loved it!
Adding this recipe to our top 5 crockpot favorites! So delicious!
Yahoo! That’s awesome!
Tender and delicious — one of my favorite Crock Pot meals!!
Love hearing that Sheila, thank you!!
Oh my gosh, I didn’t know that a meal could be this delicious and easy! I felt like a gourmet chef setting this out on my table! Your tips really helped! Thank you!
YAY! Super simple, so glad you loved it!
Going to use this recipe tomorrow but I want to ask if the 2 ½ – 5 lbs of meat is correct…quite a disparity there between how much meat to use. Should it be 2 ½ – 3 lbs?
Hi Robert, yes indeed that is correct, though you might need to cut the London broil in half to fit in your crockpot! There is enough gravy juice to cook a small piece or larger! Hope you love it!
Thanks for this recipe! Fantastic to find recipes that can work with Keto – I replaced the potatoes with brussels sprouts, cauliflower florets (added at 4 hours remaining along with the carrots) and asparagus and sliced cremini mushrooms (added at 3 hours remaining). Delish!
Thank you so much Joe! I appreciate that so very much, love how you adapted it to work for you! That is perfect! Sounds delish!
I wanted to print off the recipe to take into the kitchen but all it would print was the ingredients. And the notes, no directions.
That is so strange Jodi and I’m sorry you experienced that. You hit the print button? I wonder if it was a browser issue?
I just printed one and it all printed fine, see if this link will work?
https://www.thefreshcooky.com/wp-json/mv-create/v1/creations/570/print?ajax=true
Red wine gravy sounds out of this world yummy!
it really is so amazing!
Thanks so much for this recipe! My family loved it! The meat was so tender and the flavor was amazing!
This is a delicious, comforting meal!
Thanks!
This looks so good. My mom makes a similar recipe but uses a flatter noodle. I bet there is no difference!
Not really, egg noodles to me are like pasta, they come in different shapes and sizes, but the ingredients are the same!
This is pure comfort food! Love that it’s made in the slow cooker!
Thanks Lisa!
We had this over mashed potatoes and it was delicious!!! It’s going on our weekly meal rotation.
That is so perfect!! So glad you enjoyed it!
A perfect winter meal. Tender, delicious and full of comfort.
Thanks Wendy! We think so too!