Crockpot London Broil

Yield: 6-8 servings

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.

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

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.

Notes

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 Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 700Total Fat: 29gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 132mgSodium: 388mgCarbohydrates: 64gFiber: 6gSugar: 17gProtein: 43g

The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc. Nutritional information will change based on used ingredients, quantities used, etc.