London Broil
London Broils are particularly hard to get tender and, if cooked in the oven, are often dry. The slow cooker is the perfect way to prepare this cut of meat. The onion adds a layer of flavor that compliments both the meat and the vegetables. A nice loaf of crispy bread is great to sop up that delicious gravy!
London Broil
London Broils are particularly hard to get tender and, if cooked in the oven, are often dry. The slow cooker is the perfect way to prepare this cut of meat. The onion adds a layer of flavor that compliments both the meat and the vegetables. A nice loaf of crispy bread is great to sop up that delicious gravy!
Servings: 4
Prep Time:
10 minutes
Cook Time:
6-8 hours
Serving:
4
Prep Time:
10 minutes
Cook Time:
6-8 hours
Serving:
4

Ingredients

  • 3 lb top round roast or flank steak
  • 4 cups beef broth
  • 2 lbs baby red potatoes
  • 1 16 oz bag baby carrots
  • 1 medium yellow onion
  • 1 tbsp minced garlic
  • 1 bay leaf
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 tbsp corn starch
  • 1/4 cup cold water

Instructions

  1. Slice the onion.
  2. Place the meat in the slow cooker, then add all other ingredients except the cornstarch and cold water.
  3. Cook for 6-8 hours on low.
  4. Once the meat is done, stir the cornstarch into the cold water and pour into the liquid in the slow cooker. Stir well.
  5. Cook for another 15-20 minutes so that the liquid thickens into a gravy.

Ingredients

  • 3 lb top round roast or flank steak
  • 4 cups beef broth
  • 2 lbs baby red potatoes
  • 1 16 oz bag baby carrots
  • 1 medium yellow onion
  • 1 tbsp minced garlic
  • 1 bay leaf
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 tbsp corn starch
  • 1/4 cup cold water

Instructions

  1. Slice the onion.
  2. Place the meat in the slow cooker, then add all other ingredients except the cornstarch and cold water.
  3. Cook for 6-8 hours on low.
  4. Once the meat is done, stir the cornstarch into the cold water and pour into the liquid in the slow cooker. Stir well.
  5. Cook for another 15-20 minutes so that the liquid thickens into a gravy.

London broil isn’t a cut of meat; it’s a preparation method used to make a tough cut of meat tender. You can substitute any type of roast for this recipe, though.
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