London Broil Crock-Pot

The most fall-apart, melt-in-your-mouth, crazy-moist, and tender crock-pot meal of the century.

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Oh, I just love a good crock-pot meal. Anything hot and meaty that I can dig my fork OR spoon into is simply divine, and this London broil crock-pot recipe definitely makes the cut. Steak slow-cooked with onions, garlic, and a little red wine… oh, I think I need to make this recipe right along with you. While “London” is in the name, this dish is not from the U.K. It is actually an American dish that dates back to the 1930s. Originally a method to cook inexpensive beef quickly, the London broil is now a family favorite enjoyed across the country.

The spectacular thing about this recipe is how a crock-pot can make the meat so moist and tender. And I mean fall-apart, melt-in-your-mouth tender. Your crock-pot will be doing all the work, so you can go about your day while this aromatic meal fills your home with tempting aromas. The depth of flavor is simply *chef’s kiss*, and I’m so excited for you to experience this recipe for yourself, whether for a family dinner, a romantic evening with your partner, or maybe even a scrumptious brunch with friends. London broil with eggs and sourdough bread? Now that’s an idea.

Is London Broil cooked in a Crock-Pot Healthy?

This London broil crock-pot meal is healthy, hearty, and good for the soul. London broil typically uses a lean cut of beef (such as top round or flank), meaning its fat content is relatively low. It is also a good source of vitamins and minerals. Paired with a fat like olive oil, and vegetables such as onion and garlic, this meal can be considered healthy.

How to avoid a tough london broil

As a London broil uses a rather lean cut of beef, people often complain about its tendency to become tough and dry. However, this is usually due to overcooking and using something other than a crock-pot as a vessel. Slow-cooking a London broil is the preferred method, as the low temperature over a long period of time helps break down the connective tissues that cause leaner cuts to be tough. So, as long as you follow this recipe to the T, you shouldn’t encounter any “dry” patches.

INGREDIENTS

2 pounds London broil (e.g., flank steak, top round)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup beef broth
1 onion, sliced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1/2 cup red wine (optional)
2 tablespoons cornstarch
2 tablespoons cold water

INSTRUCTIONS

Sear

Season and brown the meat.

Slow Cook

Combine ingredients in crock-pot; cook until tender.

Thicken

Add cornstarch slurry to create gravy.

Devour!

FAQs & Tips

How do I store this London Broil?

To store leftover London broil made in a crock-pot, let it completely cool down first. Once it has reached room temperature, transfer your London broil to a large, airtight container. You can place it in the fridge where it will stay fresh for up to 3 days. Cover the London broil with the leftover gravy to prevent the meat from drying out. You can also freeze it for up to 3 months.

utilize simple ingredients

You may be tempted to throw in other ingredients such as carrots or potatoes to create more of a stew; however, this is not recommended. Using the few simple ingredients listed below in the recipe will help enhance the savory flavors of the final product. That being said, you are more than welcome to cook some carrots and potatoes separately to complement your London broil.

let the meat rest

You have been smelling your London broil masterpiece all day and you are ready to dig in. But WAIT! Allow your London broil to rest for 10 minutes prior to slicing. This will help it retain its juices, making for a more enjoyable meal. I promise the extra wait will be worth it!

Serving Suggestions

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, or serve a slice of sourdough toast alongside the London broil for dipping.