This London Broil Crock-Pot recipe gives you the most fall-apart, melt-in-your-mouth, crazy-moist, and tender beef roast of the century.
A slow-braised beef roast was a regular occurrence in my parents’ house when I was growing up. The smell of beef simmering in juices on the stove is a core memory for me, partially because many times, my mom would already be searing the meat by the time I woke up for school. As a result, I got on the bus smelling like seared beef, which my friends found hilarious. Mom would set it up to simmer in a pot all day while everyone was away at work and school, and no one had to work too hard to make dinner at the end of a long day.
These days, her kids aren’t going to school anymore, so Mom gathers us together on Sundays when we’re all free (or, in my case, in town) to enjoy beef roast, rice, and gravy. She still starts it in the morning, but she uses a Crock-Pot nowadays because it delivers a flawless, tender roast. We’ll sit outside on the patio as dinnertime approaches, chatting around the smells of braised goodness wafting out of the back door.
This London broil recipe is a nod to my mom’s incredible braised beef recipe. It’s tenderized over six to eight hours in a Crock-Pot, so it practically falls apart. The onions give the gravy deep, sweet notes, while the garlic elevates the succulent beef. You really can’t go wrong with this one, especially since it’s a slow-cooker recipe. Invite over some friends and family for this beautiful, delicious centerpiece of a meal.
Is This Crock-Pot London Broil Healthy?
This London broil Crock-Pot meal is healthy, hearty, and good for the soul. London broil recipes typically use a lean cut of beef (such as top round or flank), meaning its fat content is relatively low. Beef is full of nutrition—it’s a good source of B vitamins and minerals, such as iron, potassium, and magnesium. This recipe pairs the beef with a healthy fat source (olive oil) for the searing, too. The only thing I would suggest here is pairing the beef with some healthy sides, like fresh vegetables and brown rice, to make it a complete and well-rounded healthy meal.
As written, this recipe is suitable for keto and low-carb dieters, and it’s also fine for gluten-free and dairy-free folks.
London Broil Explained
First thing’s first: Despite what the name might imply, a London broil is not from London. This is an American dish, and it doesn’t have any roots in the UK. It’s also not a specific cut of beef, regardless of the fact that many grocery stores print “London broil” on beef cuts in the meat section. It’s like they’re trying to confuse us!
Traditionally, London broil referred to a long-marinated flank steak that is grilled to medium-rare, but the term now includes other lean, tough cuts of meat, such as top round. And obviously, you don’t have to marinate or grill it. You can slow-cook it like we do in this recipe, with results that are just as tender and tasty as the grilled variety.
How Do I Store Leftovers?
To store leftover London broil, let it completely cool down first. Once it has reached room temperature, transfer your London broil to a large airtight container, and cover it with the gravy to prevent drying out. You can place it in the fridge for up to 4 days. You can also freeze it in freezer-safe containers or Ziploc bags for up to 3 months. Simply thaw in the fridge overnight before reheating in the microwave or on the stove.
Serving Suggestions
If you aren’t adding carrots and potatoes to your Crock-Pot, this London broil and a side of Roasted Potatoes And Carrots are best friends. The gravy produced from the London broil complements these extra vegetables really well. You could also whip up a side of Air-Fried Green Beans, Pan-Fried Broccoli, or my absolute favorite starch to go with my mom’s beef gravy: plain ol’ brown rice.
Recipe
Ingredients
- 2 pounds London broil (e.g., flank steak, top round)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion sliced
- 2 cloves garlic minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- ½ cup red wine optional
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Season the London broil with salt and pepper, then sear in a skillet with olive oil over medium-high heat until browned on both sides.
- Place the seared meat in the Crock-Pot. Add sliced onions, minced garlic, beef broth, Worcestershire sauce, and red wine.
- Cover and cook on low for 6-8 hours until the meat is tender.
- Mix cornstarch and cold water to make a slurry. Remove the meat from the pot and transfer it to a plate. Then add the slurry to the Crock-Pot, stirring until the gravy is thickened. Slice the meat against the grain, then serve with gravy.
this is the best recipe I have found! turned out delicious every time
So glad to hear! Thanks for reading.