Crock Pot London Broil
Transform your dinner routine with this savory Crock Pot London Broil recipe, a foolproof way to create tender, melt-in-your-mouth beef with minimal effort. This dish combines a perfectly seasoned London broil with a medley of hearty vegetables—carrots, baby potatoes, and onions—all slow-cooked to perfection in a rich, flavorful broth infused with Worcestershire sauce, soy sauce, and balsamic vinegar. The secret lies in the searing step, which locks in the meat’s juices before it simmers for hours in the crock pot, creating layers of depth and flavor. Served with a luscious homemade gravy, this one-pot meal is as comforting as it is impressive, perfect for cozy family dinners or special occasions.
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Recipe Information
Ingredients
- 2 pounds London broil (flank or top round steak)
- 1.5 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Soy sauce
- 1 tablespoon Balsamic vinegar
- 3 cloves Garlic, minced
- 1 medium Yellow onion, sliced
- 3 medium Carrots, peeled and chopped
- 1 pound Baby potatoes, halved
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Season the London broil on both sides with salt, pepper, and paprika.
In a large skillet, heat olive oil over medium-high heat. Sear the London broil for 2-3 minutes on each side until browned. Remove and set aside.
In the same skillet, sauté the minced garlic for 1 minute until fragrant. Remove from heat.
Place the sliced onions, carrots, and baby potatoes in the bottom of the crock pot to create a bed of vegetables.
Lay the seared London broil on top of the vegetables in the crock pot.
In a medium bowl, whisk together beef broth, Worcestershire sauce, soy sauce, balsamic vinegar, thyme, and sautéed garlic. Pour the mixture over the London broil and vegetables.
Cover the crock pot and cook on low for 8 hours (or on high for 4-5 hours) until the London broil is tender and easy to shred with a fork.
Once cooked, remove the London broil and vegetables from the crock pot and set aside.
To make the gravy, strain the cooking liquid into a saucepan and bring it to a simmer over medium heat.
In a small bowl, mix cornstarch and water to create a slurry. Slowly whisk the slurry into the simmering liquid, stirring constantly until the gravy thickens (about 2-3 minutes).
Serve the London broil sliced or shredded alongside the cooked vegetables. Drizzle with the thickened gravy and enjoy!
Nutrition Facts
Calories |
2712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 5424 mg | 236% | |
| Total Carbohydrate | 134.6 g | 49% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 21.5 g | ||
| Protein | 291.8 g | 584% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 6746 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
