Slow Cooker London Broil
This Slow Cooker London Broil cooks low and slow, simmering in a deliciously sweet and savory sauce. It makes fall-apart tender beef that melts in your mouth, accompanied by a sauce perfect for spooning over the cooked beef.
What to Know about London Broil in a Slow Cooker
If you ask 100 people about London Broil, you’re likely to get 100 different answers. In my opinion, London Broil is a preparation, not a specific cut of beef.
Here in northeast Kansas, we typically see top round steak labeled as London Broil; however, other lean and thick cuts can also be labeled as such.
I’ve seen London Broil being marketed in the meat case as anything from a 1-inch steak to a 4-inch roast, coming from the round section of beef or even the sirloin. These cuts always have one big thing in common: they are typically tough, lean, and flavorful.
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There are two basic ways to cook London Broil: low and slow like a pot roast, or hot and fast like a steak. If you want London Broil to have the texture and flavors of pot roast, braise it slowly in liquid until it’s fall-apart tender, just like this recipe directs.
Personally, I love how well-suited London Broil is for slow cooking. It makes the entire house smell absolutely amazing!
Ingredients for Making Slow Cooker London Broil
- London Broil: Any lean, tough cut can be used, such as cuts labeled as London broil, top round, flank, skirt, or top sirloin.
- Avocado or olive oil: For searing the beef before it goes into the slow cooker, use any neutral oil with a high smoke point.
- White or yellow onion
- Whole garlic cloves: Can substitute garlic powder in a pinch.
- Beef broth
- Tomato paste
- Balsamic vinegar: Cooking with a good-quality balsamic vinegar is so essential. You’ll know it’s a good one if you can take a sip and find it to be tasty and enjoyable. Cheap balsamic vinegar is sour and not enjoyable at all for sipping – that’s how you know if it’s a good one.
- Dark brown sugar
- Worcestershire sauce
How to Cook London Broil in a Slow Cooker
If I remember in time, I like to marinate the London Broil for 18-24 hours ahead of cooking it. And, yes, you marinate it in the same liquids that you use to cook it. I rarely remember to do this ahead of time, and the London Broil still turns out delicious, fyi.
Remove the London Broil from the refrigerator and unpack. Season the beef well on all sides with kosher salt and freshly ground black pepper, then let it rest, uncovered, at room temperature for 1 hour.
In a large, deep heavy-bottom skillet (such as cast iron) or a Dutch Oven over medium-high heat, add the oil. When the oil is hot, carefully add the rested and seasoned London Broil, searing it on all sides.
Remove the seared meat from the pan to a well-greased, preheated 6-quart crockpot. Top the London Broil with the diced onions and minced garlic.
In a large measuring cup combine the beef broth, tomato paste, balsamic vinegar, brown sugar and Worcestershire sauce. Slowly and gently pour this over the London Broil.
Cover the slow cooker. Cook the London Broil on low for 6-8 hours, or until the beef is very fork-tender when tested at the center with a fork and easily shreds apart. Serve at once, dressed with the balsamic sauce in the slow cooker, as desired.
How to Slice and Serve London Broil
If you prefer the London Broil sliced, remove it from the sauce in the slow cooker and cool completely. Refrigerate the sauce and London Broil several hours (separately) until fully chilled throughout, then carefully slice the roast across the grain into thick slices. Reheat the slices in the sauce to serve.
Because this recipes shows you how to cook London Broil low and slow like pot roast, you will find that the meat easily falls apart in chunks, especially while it’s still very warm.
London Broil in the Oven
Prepare the London Broil in a Dutch oven as directed through Step 2. Top with the diced onions and garlic. Prepare the sauce as directed in Step 4 and pour it over the meat. Cover the pot with a tight-fitting lid and bake at 250°F for 3-4 hours, or until the meat is very fork-tender and falls apart when tested at the center.
More Slow Cooker Recipes
Slow Cooker Beef Brisket recipe uses a searing method, plenty of resting time, and your favorite BBQ sauce to deliver a tender and tasty beef brisket you’ll be excited to share.
This unique Slow Cooker Meatloaf and Potatoes recipe cooks with seasoned potatoes for the most tender and juicy meatloaf dinner.
Beef Tips and Gravy are a slow-braised stew meat recipe with thick brown gravy. It’s delicious when you need something rich and savory to warm your soul.
Slow Cooker London Broil
Ingredients
- 2 tablespoons avocado or olive oil for searing the beef
- 2 pounds London Broil roast
- kosher salt and freshly ground black pepper
- 1 medium yellow or white onion diced
- 5 cloves garlic minced
- 1 cup beef broth
- 3 Tbs. tomato paste
- 1/2 cup good-quality balsamic vinegar
- 2 Tbs. dark brown sugar
- 1 Tbs. Worcestershire sauce
Instructions
- Remove the London Broil from refrigeration and unpackage. Season the beef well on all sides with kosher salt and freshly ground black pepper, letting it rest, uncovered, at room temperature for one hour.
- In a large, deep heavy-bottom skillet (such as cast iron) or a Dutch oven over medium-high heat, add the oil. When the oil is hot, carefully add the rested and seasoned London Broil, searing it on all sides.
- Remove the seared meat from the pan to a well-greased, preheated 6-quart slow cooker. Top the London Broil with the diced onions and minced garlic.
- In a large measuring cup combine the beef broth, tomato paste, balsamic vinegar, brown sugar and Worcestershire sauce; slowly and gently pour this over the London Broil.
- Cover the slow cooker. Cook the London Broil on low for 6-8 hours, or until the beef is very fork-tender when tested at the center with a fork and easily shreds apart. Serve at once, dressed with the balsamic sauce in the slow cooker, as desired.