Crockpot London Broil

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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

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

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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

Crockpot London Broil

Author: Kathleen Pope • The Fresh Cooky 2022

4.73 from 37 votes

There’s nothing like a rich, hearty steak dish on these cold winter days. Capture the festive flavors of the season with this slow cooker London Broil recipe that is absolutely overflowing with savory goodness. Crockpot London broil is part steak, part fall apart slow cooked pot roast.

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Slow Cooker

Cuisine American

Servings 6 -8 servings

Calories 700 kcal

Equipment

• ▢
  Lodge Chef Collection 12 In Cast Iron Everyday Chef Pan with Tempered Glass Lid.
• ▢
  Crock-Pot 6-Quart Cook & Carry Programmable Slow Cooker with with Digital Timer.
• ▢
  All-Clad SD700450 Programmable Oval-Shaped Slow Cooker with Black Ceramic Insert and Glass Lid, 6.5-Quart, Silver

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 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

✱ Kathleen’s Tips

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. 

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.

Nutrition

Serving: 1 serving Calories: 700 kcal Carbohydrates: 64 g Protein: 43 g Fat: 29 g Saturated Fat: 12 g Polyunsaturated Fat: 15 g Trans Fat: 1 g Cholesterol: 132 mg Sodium: 388 mg Fiber: 6 g Sugar: 17 g

Nutrition Disclaimer

The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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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.