Slow Cooker London Broil
My Slow Cooker London Broil always turns out moist and tender enough to fall apart. I cook it low and slow in a herb-infused gravy with vegetables and cream of mushroom soup, creating a comforting and flavorful meal my whole family loves.
If you’ve been following me, you already know I’m obsessed with slow cooker recipes (like the one I just posted, my slow cooker white turkey chili… you have to try it!). That said, I don’t really need an excuse to keep creating meals that are easy, comforting, and taste amazing without needing constant attention. With this wonderful London Broil crock pot recipe, you can let it cook overnight and wake up to a tender meal ready for dinner later in the day, or why not even for breakfast?
Table of contents
After seeing how much my family loved my slow cooker pot roast, I felt inspired to give London Broil the same slow-cooked treatment; and trust me, it didn’t disappoint. Now they want it all the time because the whole house smells incredible while it cooks. So I always make a big batch and freeze the leftovers for whenever the cravings come back.
Why you will love this recipe
- It’s fall-apart tender: Cooking London Broil low and slow turns it from a tough cut into slices of tender, juicy meat that you can cut with a fork. I sear the beef first to lock in the flavor, then let the slow cooker work its magic.
- The gravy is rich and comforting: A mix of broth, Worcestershire sauce, and cream of mushroom soup creates a rich and savory gravy that’s perfect for spooning over the meat and vegetables. It’s so good that I always save extra to drizzle over leftovers.
- One pot, less mess: I love that everything cooks in one pot, even though I like searing the beef in a cast iron first just for extra flavor. The meat, veggies, broth, and seasoning all come together in the slow cooker. It makes cleanup so easy, and the flavor builds as everything simmers together.
- Perfect for busy families: This recipe gives me time back. I can prep everything in the morning, walk away, and return to a home that smells like I’ve been cooking all day. It’s one of my favorite set-it-and-forget-it meals.
What you will need
- Beef: I use a London Broil cut, which becomes tender and juicy after hours in the slow cooker. It’s the star of this dish.
- Vegetables: I add carrots, mini red potatoes, onion, and garlic for flavor and heartiness.
- Liquids: A mix of beef broth, red wine, Worcestershire sauce, and cream of mushroom soup creates a fantastic gravy.
- Fats: I sear the beef in canola oil, then add diced butter on top for extra richness. The butter melts into the gravy and makes it taste even better.
- Seasonings: I season with ground thyme, red pepper flakes, salt, pepper, and a few bay leaves if I have them.
- Optional Thickener: I mix cornstarch with water to make a simple slurry. It helps thicken the gravy if I want it a little richer near the end.
How to make
Pat and Season: I start by patting the London Broil dry with a paper towel, then season it generously with kosher salt and black pepper on all sides. This helps the meat sear nicely and adds flavor right from the start.
Sear the Beef: I heat a Dutch oven or cast iron pan over medium-high heat, then add canola oil. I sear the beef for one to two minutes per side until it’s golden brown.
Add the rest of the ingredients: Once the cut has a nice crust, I transfer the London Broil to my slow cooker and add everything else except the potatoes and carrots. I place the diced butter right on top of the meat, cover, and cook for five to six hours on high or eight to ten hours on low.
Add the veggies: When there are about two to three hours left, I toss in the potatoes and carrots. I cover the slow cooker again and let everything cook until the vegetables are perfectly tender.
Thicken the gravy: If the gravy needs thickening, I mix water and cornstarch to make a simple slurry. I stir it into the slow cooker during the last hour and let it simmer until the sauce thickens up.
Cut and serve: Once it’s done, I transfer the London Broil to a serving platter and let it rest for about ten minutes before slicing. Then I arrange the tender veggies around it, spoon over the gravy, and sprinkle with fresh parsley to finish.
Expert tip
Searing the beef before slow cooking
One thing I always make sure to do when making my Slow Cooker London Broil is sear the beef before adding it to the slow cooker. I used to wonder if it really made a difference, so I tested it both ways. The version with the seared meat had way more flavor and the texture was noticeably better. That golden crust helps lock in the juices and brings out a deeper richness in the final dish, so now I never skip it.
More tips to consider:
- When I use baby potatoes, I keep them whole so they hold their shape and don’t get too soft during the long cook time.
- If I’m not using red wine, I swap it with balsamic vinegar or just stick with beef broth. Both work great and still give the gravy that rich taste.
- Since the veggies cook right along with the meat, I don’t even have to think about making separate side dishes. It all comes together in one pot.
- If your piece of meat is smaller than mine, just shorten the cooking time a bit. I keep an eye on it toward the end so it doesn’t overcook.
Recipe variations
- Boost the flavor: Sometimes I add a packet of onion soup mix to the slow cooker for a deeper, richer flavor in the gravy. It’s an easy way to boost the taste with just one ingredient.
- Make it creamier: When I want a creamier gravy, I stir in one cup of sour cream. It makes the sauce smooth and extra comforting.
- Add a touch of sweetness: If I’m craving something slightly sweet, I mix in half a cup of brown sugar. It balances out the savory flavors really well.
- Lower the sodium: To lower the sodium, I use low-sodium beef broth instead of regular. It helps me control the salt level without losing flavor.
- Skip the potatoes: If I’m planning to serve this with mashed potatoes or rice, I leave out the mini potatoes. I just let the meat and carrots shine.
Serving suggestions
When I serve this Slow Cooker London Broil, I love pairing it with something creamy and comforting like my instant pot macaroni and cheese. The rich sauce from the beef goes perfectly with the noodles, and it’s always a favorite with the kids. For something fresh and light on the side, I like to add a crisp green cucumber salad or even a scoop of my classic potato salad when we’re eating outside on warmer days.
If I have guests or want to stretch the meal a bit, I sometimes start with a bowl of my creamy tomato soup. And of course, I always save room for dessert, especially my banana pudding which is one of the easiest and most satisfying treats to end the meal.
How to store leftovers
- Store in the fridge: Once the leftovers cool to room temperature, I wrap them in plastic wrap and place everything in an airtight container. I make sure to eat it within four to five days.
- Freeze what’s left: If I have meat I won’t finish in time, I place it in a freezer bag and store it for up to three months. It’s great to have a ready meal waiting in the freezer.
- Thaw overnight: For the best texture and flavor, I defrost the meat in the fridge the night before I plan to serve it. This helps it warm up evenly.
- Reheat with care: Reheating is easy. I either microwave it for a minute or two, or wrap it in foil and bake it at 375 degrees Fahrenheit for about 15 minutes.
Frequently asked questions
I always use a London Broil cut, usually top round or flank steak. It’s affordable and becomes really tender when cooked low and slow in the slow cooker.
Yes, I often sear the beef and prep all the ingredients the night before. I just keep everything in the fridge and start the slow cooker in the morning so dinner is ready by evening.
I make sure there’s enough liquid in the slow cooker and avoid overcooking. Letting the meat rest before slicing also helps keep it juicy.
More slow cooker recipes:
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Slow Cooker London Broil
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
- First, pat dry beef with paper towels and season with salt and pepper on each side.
- 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.
- Transfer the meat to an 8 qt slow cooker. Add the rest of the ingredients, except carrots and potatoes, and add the butter last on top of the beef. Gently stir to combine.
- Put the lid on the crockpot and cook for 5-6 hours on high, or 8-10 hours on low.
- 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:
- 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.
- Once done, transfer the London Broil to 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.
Video
Notes
Searing the beef before slow cooking
One thing I always make sure to do when making my Slow Cooker London Broil is sear the beef before adding it to the slow cooker. I used to wonder if it really made a difference, so I tested it both ways. The version with the seared meat had way more flavor and the texture was noticeably better. That golden crust helps lock in the juices and brings out a deeper richness in the final dish, so now I never skip it.More tips to consider:
- When I use baby potatoes, I keep them whole so they hold their shape and don’t get too soft during the long cook time.
- If I’m not using red wine, I swap it with balsamic vinegar or just stick with beef broth. Both work great and still give the gravy that rich taste.
- Since the veggies cook right along with the meat, I don’t even have to think about making separate side dishes. It all comes together in one pot.
- If your piece of meat is smaller than mine, just shorten the cooking time a bit. I keep an eye on it toward the end so it doesn’t overcook.