Tiffany Haney
Cooking London broil steak in a crock pot is a great way to get tender, juicy, and flavorful meat. The low and slow cooking method is perfect for tougher cuts of meat, as it helps to break down the connective tissues, making the meat tender and almost falling apart. This classic dish is especially comforting during cold weather, and can be served with mashed potatoes, roasted carrots, or noodles. With just 11 ingredients and 15 minutes of prep time, this recipe is a great option for a comforting and hearty meal that requires very little effort.
| Characteristics | Values |
|---|---|
| Ingredients | London broil, avocado oil, beef broth, rosemary, thyme, garlic, onion powder, salt, butter, potatoes, carrots, cornstarch, water, bay leaf, baby potatoes, beef, red wine, Worcestershire sauce, basil, oregano, condensed soup, marjoram, fried onions, bell peppers |
| Prep time | 15 minutes |
| Cooking time | 5-10 hours |
| Equipment | Crockpot, skillet, cutting board, freezer baggie, cast iron pan, Dutch oven |
| Calories | 242 |
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What You'll Learn
Prepping the steak
To prep the steak, you'll first want to pat it dry with paper towels. Next, season the steak with salt and pepper on each side. You can also add other seasonings like rosemary, thyme, garlic, onion powder, or oregano.
Then, heat some oil in a large skillet over medium-high heat. Avocado oil is a good choice for its high smoke point and health benefits, but olive oil or any other neutral-flavored oil with a high smoke point will work. Once the oil is hot, carefully place the steak into the skillet and sear it for 1-2 minutes on each side, or 2-3 minutes per side, until golden brown.
After searing, transfer the steak to your slow cooker. If you're using a Crock-Pot brand slow cooker, turn it to high heat and add oil to the bottom, then place the steak on top and move it around to coat both sides.
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Cooking the steak
To cook London broil steak in a crock pot, you should first prepare the steak by drying it with paper towels and seasoning it with salt and pepper on each side. Then, heat oil in a skillet over medium-high heat and sear the steak for 1-2 minutes on each side until golden brown.
Next, transfer the steak to your crock pot. You can add other ingredients to the pot, such as beef broth, water, soup mix, vegetables, and seasonings like rosemary, thyme, garlic, and onion powder. It is not necessary to fully submerge the meat in the liquid; just ensure that the lower portion is covered.
Cover the crock pot and cook on low for 8-10 hours or on high for 4-5 hours. If you are using a smaller piece of meat, you may want to reduce the cooking time by about 30 minutes. The steak is ready when it is tender and almost falling apart.
Once the steak is done cooking, let it rest for at least 5-10 minutes before slicing. Slicing against the grain will make the meat even more tender.
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Making the gravy
Once your London broil steak is cooked in the crock pot, remove the meat and let it rest on a cutting board for at least 5 to 10 minutes before slicing. While the meat rests, you can make the gravy using the juices in the crock pot.
First, remove the vegetables and any other solids from the crock pot, leaving behind the cooking juices. If you want a thicker gravy, make a cornstarch slurry by mixing cornstarch and water, and whisk this into the juices. You can also add a beef cube to the slurry for extra flavour. Alternatively, fried onions can be used to thicken the gravy instead of cornstarch.
Next, place the crock pot on a hob over medium heat and bring the juices to a simmer. Simmer the gravy until it reaches your desired consistency, then season to taste. If you don't have a hob-safe crock pot, you can transfer the juices to a saucepan instead.
Finally, slice the meat against the grain and serve with the gravy.
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Choosing the right cut of meat
When selecting a cut of meat for your crock pot London broil, look for a thick, slab-style steak that is either top round, bottom round, top blade, or flank steak. These cuts tend to be tougher, but they become incredibly tender and juicy when slow-cooked. You can also use any other beef chuck roast cut or a lean, very-little-fat roast. A low-fat 2-pound beef roast is ideal, as the slow cooking process will transform it from a potentially tough cut into tender, juicy meat.
If you are unable to find a London broil roast or a similar cut at your local stores, don't worry. You can use any cut of beef for this recipe, especially if it tends to be a tougher cut. Tougher cuts of meat are more flavourful and work exceptionally well for slow cooking, as the low and slow method helps to break down the connective tissues, resulting in tender meat.
In terms of quantity, aim for a 2- to 2.5-pound London broil or other lean beef roast. This amount will provide a generous portion for your crock pot meal. Remember, the key to a successful London broil in a crock pot is choosing a suitable cut of meat and giving it enough time to slow cook until it's tender.
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Serving suggestions
There are many ways to serve London broil steak cooked in a crock pot. One option is to serve it with mashed potatoes and a side of roasted carrots. You can also serve it with rice and gravy.
If you're looking for a more complete meal, you can add vegetables such as baby potatoes, carrots, and onions to the crock pot while cooking the steak. You can also add mushrooms, garlic, and herbs like thyme, basil, and oregano. Once cooked, transfer the beef to a cutting board to rest and spoon the vegetables into a serving tray. Don't forget to whisk together some cornstarch and water to thicken the gravy before serving!
You can also serve the London broil steak with roasted red potatoes and buttered peas. For a lighter option, serve it with a side salad or roasted vegetables.
If you have any leftovers, let the London broil cool completely before transferring it to an airtight container and storing it in the fridge for up to four days. You can also freeze it for up to three months.
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Frequently asked questions
London broil is the same as top round, bottom round, top blade, or flank steak.
Cook for 5-6 hours on high, or 8-10 hours on low.
You will need oil, London broil, thyme, marjoram, salt, pepper, fried onions, broth, potatoes, and carrots.
Cooking London broil low and slow turns it from a tough cut into tender meat.
You can serve London broil with mashed potatoes, rice, noodles, or homemade bread.
