Slow Cooker London Broil [Video]

Catalina Castravet
By Catalina Castravet

Slow Cooker London Broil is moist and tender, and super easy to make. It will quickly become your favorite meat and potatoes meal to make.

We love slow cooker recipes, because we usually add all the ingredients to it, and leave it for hours to do its magic. The meals turn out flavorful and very tender. Our other popular crockpot recipes are Pot Roast with Red Wine which is always a huge hit.

If you are looking for something fancier, yet easy, these Short Ribs should be on top of your must-try list. Another great and easy roast is this traditional Yankee Pot Roast.

Image of slow cooker London broil garnished with chopped parsley.

Easy Slow Cooker London Broil

The great thing about this Slow Cooker London Broil recipe is that it’s extraordinarily easy to make. This meal requires few ingredients, which are then put in the slow cooker for hours to cook, for the perfect meal. The meat is slow-cooked with a mixture of beef broth and cream of mushroom soup, making it an effortless dish to put together.

This dish is perfect for busy weeknights. You just can’t beat the convenience. It is also very versatile since you can add or skip the veggies, or substitute them with your favorite once.

HOW TO MAKE SLOW COOKER LONDON BROIL?

We like to brown the beef before adding it to the slow cooker. However, this step is optional in case you are in a hurry.

  • First, season beef with salt and pepper.
  • Place a large cast-iron pan or Dutch oven on the stove over medium-high heat. Once hot, add oil and sear roast on all sides for about 1-2 minutes on each side. Until it is nicely browned.
  • Transfer the meat to the slow cooker. Add the rest of the ingredients, except potatoes and carrots list. Stir to combine.
  • Cover with the lid and cook for 4-5 hours on high, or 8-9 hours on low.
  • If you want to add carrots and potatoes, add them to the crockpot when there are 2-3 more hours of cooking left. Cover and continue cooking until tender.
  • Place the London broil on a serving platter and carve. Arrange the potatoes and carrots around the roast. Garnish with parsley.

Picture of London broil beef cut in the crockpot topped with butter.

RECIPE TIPS and Notes:

  • Use your favorite veggies in this recipe. We prefer a mix of carrots, onions, and potatoes.
  • Any root vegetables work well in this recipe. Mushrooms are a great addition as well.
  • Also, we like adding whole mini red potatoes to the slow cooker, this way they don’t get mushy.
  • Brown the beef, it will improve its taste and also will lock in all the delicious flavors and juices.
  • In addition, try using a low sodium beef broth. You don’t want to end up with a salty roast.
  • Similarly, replace the wine with beef broth, if you prefer to not use alcohol.
  • The butter can be skipped to cut on calories. It’s used to add extra richness to the gravy.

What meat cut is best to use?

As the name suggests, this recipe calls for London broil cut. It is a leaner cut with good flavor. Another good choice for this recipe would be round steak, or the 7-bone steak or chuck steak. These are perfect as well, because they have a bit higher fat content, and therefore the meat becomes very tender in the slow cooker.

Photo of cooked London broil with carrots and potatoes on a white plate.

For optimal tenderness, the meat should be cooked for about 8-9 hours on low, or 4-5 hours on high. Check for tenderness and cook more if needed.

HOW TO STORE THE SLOW COOKER LONDON BROIL:

First, ensure the dish is completely cooled prior to refrigerating. Then, transfer it to a large airtight container, and place it in the fridge. Make sure that the gravy liquid covers at least partially the beef, so it won’t dry out. Store for up to 4-5 days.

Tools/ingredients used to make this recipe:
  • Crockpot – very reasonably priced and definitely a kitchen must-have if you are busy.
  • Beef Broth – I always use organic in recipes, it also adds a tone of flavor, uses low sodium.

Image of slow cooker London broil with carrots and potatoes on a white plate.

Save Recipe
5 from 5 reviews
The Best Slow Cooker London Broil
Author: Catalina Castravet Serves: 6 servings
Prep time: 20 minutes Cook time: 8 hours Total time: 8 hrs 8 mins

Ingredients

  • 5 lbs  London Broil beef cut 
  • 3 tablespoons  canola oil 
  • 1  onion  (quartered)
  • 5 cloves  garlic  (minced)
  • 1/2 teaspoon  ground thyme 
  • 1/4 teaspoon  red pepper flakes 
  • 1/4 teaspoon  salt  (or to taste)
  • 1/4 teaspoon  pepper  (or to taste)
  •  few bay leaves  (optional)
  • 2 tablespoons  Worcestershire sauce 
  • 1 cup  red wine  (or beef broth)
  • 2 cups  beef broth 
  • 1 can (10 1/2 oz)  cream of mushroom soup  (condensed)
  • 4 tablespoons  unsalted butter  (diced)
  • 10  mini red potatoes  (cut in half)
  • 1 1/2 cups  carrots  (cut into 2" chunks or use whole mini carrots)

Optional Cornstarch Slurry:

  • 3 tablespoons  cornstarch 
  • 1/4 cup  water 

Instructions

  1. First, pat dry beef with paper towels and season with salt and pepper on each side.

  2. Place a large cast iron pan or Dutch oven on the stove over medium-high heat. Once hot, add oil, and sear beef on all sides for about 1-2 minutes on each side, until golden brown in color.

  3. Transfer the meat to an 8 qt slow cooker. Add the rest of the ingredients, except carrots and potatoes, and adding the butter last on top of the beef. Gently stir to combine.

  4. Put the lid on the crockpot and cook for 5-6 hours on high, or 8-10 hours on low.

  5. If you want to add carrots and potatoes, add them to the slow cooker when there are 2-3 more hours of cooking left. Cover and continue cooking until tender.

Optional Cornstarch Slurry:

  1. Combine cornstarch and water in a small bowl until cornstarch is fully dissolved. Add the mixture to the slow cooker when one hour of cooking is left. Gently stir. This will thicken the gravy. Check after 30 minutes, and if needed add more.

  2. Once done, transfer the London Broil on a serving platter and carve. Arrange the potatoes and carrots around the roast. Garnish with fresh chopped parsley and drizzle with the gravy before serving.

Calories: 623 Carbohydrates: 5 Protein: 89 Fat: 21 Saturated Fat: 6 Cholesterol: 231 Sodium: 935 Potassium: 1595 Fiber: 0 Sugar: 1 Vitamin A: 335 Vitamin C: 2.5 Calcium: 106 Iron: 8.2
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Comments

Leave a reply

Karly

This will be a big hit at my house! Thanks for sharing!

Reply

Melanie Bauer

Wow! This is definitely a must make!

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Lora

Total comfort food ...want to make this weekend!

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Brandy O'Neill

Love how you made this in the slow cooker! Saving!

Reply

Chrissie Baker

This is another super easy slow cooker recipe! Meat was tender and the gravy was just right! Made this as written.

Reply

Kathi

Wow - will definitely make this - almost as written. Only 2 changes - one is the soup - Healthy Request Cream of Mushroom Soup and the other is to change to Better than Bouillon Beef Base for those of us that are allergic to MSG - as I am. And for sure it's not in my head - but in my stomach. Thanks again for posting this recipe.

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MamaG

Just curious, how did you calculate your kcal amounts? When I calculate it I get over 1,000 kcal per serving for 6 servings!!

Reply

its a calculator embedded in the recipe card, I am not sure why yours shows differently.

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Jenn

For smaller roasts, what adjustments would you make in the cooking time? Let’s say a 3 pounder

Reply

About 5-6 hours on low.

Reply

Katy

Just finished making this and having it for dinner. Amazing! What an easy recipe with loads of flavor and tender meat. Definitely a new go-to!

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Reedip

Is the broth suppose to completely cover the roast while cooking?

Reply

no, not really, the broth will create enough condensation when the slow cooker is closed to cook the meat.

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Giselle

One word YUM! My family loves this recipe 👍 Question::::Can you use flower to thicken the gravy??or does it have to be cornstarch?? Would it make too much of a difference on the taste ??

Reply

No, I just like using cornstarch as the flavor is very mild, undetectable. If you want to use flour, make a roux for best results.

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Robyn Senerchia

What kind of red wine?

Reply

any cooking red wine, pinot, merlot, cabernet.

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Christie McMahan

If cooking a roast thats only 2.5lbs do you cut the time in crock pot by 1/2??

Reply

The time should not be cut by half, only about by 2 hours.

Reply

Linda Kokinis

nice recipe! I had all the ingreients on hand. Cut the time in half for half the meat,

Reply

Mek

I’m not sure what Happened I followed the recipe completely, but my meat was not tender. The flavor was wonderful. Any suggestions please let me know. Would try again.

Reply

It depends what cut you cut, try slow cooking it for longer and don't get very lean meat, it tends to be tougher.

Reply

Les

I think that your cut of meat is to small, that recipe calls for 5 lb. I had a 3 lb and it was submerged , but the corn starch is a must. Yummy comfort food for this cold rain weather here.

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Stefanie

I make this recipe a few times a month. Since my husband doesn't like condensed mushroom soup, I used a roux seasoned garlic powder and onion powder instead. I love making hoagies from this shredded meat. I am a culinary arts teacher and this is by far one of my favorite recipes. I encourage my students to make this recipe at home as an assignment. Thank you so much for posting this delicious recipe!

Reply

Thank you so much Stefanie for your review! Appreciate your feedback, and glad to hear from a culinary arts teacher!)))

Reply

Alexandra

What can you replace Ground Thyme with? I ran out :( I have all kinds of spices. I love to cook and now that I have so much time at home I’m trying new recipes. This one looks amazing! Thanks :)

Reply

You can just leave it out, the recipe will still be great :)

Reply

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