london broil in crock pot recipe

Written ByJenny Smyth Posted on
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The Best london broil in crock pot recipe

I have been making London broil in the crock pot for years now, and it is one of my go to recipes for busy weeknights. The slow cooker does all the work, turning a tough cut of beef into something tender and full of flavor. My family loves when I make this because the meat comes out so juicy and pairs well with almost any side dish.

It is a simple meal that feels special without a lot of effort. This recipe is perfect for those days when you want a hearty dinner but do not have time to stand over the stove. The slow cooking process breaks down the connective tissues in the meat, making it fork tender.

I like to sear the meat first to lock in the flavor, then let it simmer in a savory sauce for hours. The result is a rich, beefy taste that fills the whole house with an amazing aroma. Health wise, London broil is a lean cut of beef, so it is lower in fat compared to other cuts.

When cooked in the crock pot, you do not need to add much oil or extra fats. The natural juices from the meat and the vegetables create a flavorful broth without heavy creams or butter. This makes it a great option for anyone watching their calorie intake but still wanting a satisfying meal.

I often serve this London broil with mashed potatoes or roasted vegetables, and my kids always ask for seconds. It is one of those recipes that works for a casual family dinner or even when we have guests over. The leftovers are just as good the next day, which is a bonus for busy moms like me.

If you have not tried making London broil in a crock pot yet, I think you will love how easy and delicious it is.

Slow Cooker London Broil

4.8 from 1574 votes

This London broil recipe uses a crock pot to create a tender, flavorful beef dish. The meat is seared then cooked low and slow with a savory sauce.

Prep Time15 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Beef

2 pounds London broil beef
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

For the Sauce

1 cup beef broth
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
3 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon dried thyme
1 bay leaf

Optional Vegetables

1 large onion, sliced
3 carrots, chopped
2 celery stalks, chopped

👨‍🍳Directions

1Pat the London broil dry with paper towels and season both sides with salt and pepper.
2This helps the meat brown properly and adds flavor.
3Heat olive oil in a large skillet over medium high heat until it shimmers.
4Sear the beef for 3 to 4 minutes per side until a deep brown crust forms, then transfer it to the slow cooker.
5In a small bowl, whisk together beef broth, soy sauce, Worcestershire sauce, minced garlic, tomato paste, and dried thyme.
6Pour this mixture over the beef in the slow cooker and add the bay leaf.
7If using vegetables, scatter the sliced onion, chopped carrots, and celery around the beef.
8They will absorb the cooking juices and become tender.
9Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
10The meat is done when it shreds easily with a fork and the internal temperature reaches 145 degrees F.
11Remove the beef from the slow cooker and let it rest on a cutting board for 10 minutes.
12Slice against the grain into thin strips, then return the slices to the sauce to keep warm before serving.

🔧Equipment

Large skillet
Slow cooker (6 quart)
Tongs
Cutting board
Knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 80mg🧂Sodium: 850mg🌾Total Carbs: 8g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 42g

📝Notes

For extra flavor, you can add a splash of red wine to the sauce. If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the slow cooker during the last 30 minutes of cooking.

Watch Video Of How Slow Cooker London Broil Works

To store any leftover London broil, place it in a container with some of the sauce and keep it in the fridge for up to four days. For reheating, I like to warm it in a skillet over medium heat with a splash of beef broth to bring back the moisture.

You can also microwave it in short bursts, but the skillet method keeps the texture better. This recipe is always a good idea for family gatherings because it feeds a crowd without a lot of fuss.

I often serve it with mashed potatoes or crusty bread to soak up the sauce. The leftovers make great sandwiches or can be added to salads for a quick lunch the next day.

It is a versatile dish that fits into busy schedules and pleases everyone at the table.

❓ Frequently Asked Questions About Slow Cooker London Broil

1. Can I use a different cut of beef for this recipe?

Yes, you can use flank steak, top round, or even chuck roast. London broil is typically a top round cut, but any lean cut will work well. Just adjust the cooking time based on the thickness of the meat.

2. Do I have to sear the meat before putting it in the crock pot?

Searing is not required, but it adds a lot of flavor and improves the texture. The browning creates a crust that enhances the taste of the final dish. If you are short on time, you can skip it, but I recommend it.

3. How do I store leftovers and how long do they last?

Store leftover London broil in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Reheat gently in a skillet or microwave with a little broth to keep it moist.

4. Can I add potatoes or other vegetables to the slow cooker?

Absolutely, potatoes, mushrooms, or bell peppers work great. Add them at the beginning of cooking so they have time to soften. Just cut them into uniform pieces to ensure even cooking.

5. Why is my London broil tough after slow cooking?

If the meat is tough, it likely needs more cooking time. London broil is a lean cut and needs low and slow cooking to break down the fibers. Also, be sure to slice the meat against the grain after resting, which makes it more tender.

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