Make Fork-Tender London Broil in Your Crock-Pot
You've used your Crock-Pot to make stew, soup and maybe even a whole chicken. As a meat that's typically cooked under the broiler in your oven, London broil may not be something you've considered trying in the Crock-Pot – but slow-cooking this meat not only keeps your oven clean and frees up time that you can spend with your kids, but it also makes the lean and inexpensive London broil moist and fork-tender.
This recipe is simple and easy to put together in the morning before you leave for work.
Total Time: 4 to 5 hours | Prep Time: 15 minutes | Serves: 6
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 to 3 pound London broil
- 3 cups beef broth
- 1 white onion cut in slices
- 2 bay leaves
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- In a 6-quart Crock-Pot, mix together flour, salt and pepper.
- Dredge the London broil on both sides in the flour and leave in the Crock-Pot.
- Pour the broth over the meat and add the onions and bay leaf.
- Cover the Crock-Pot and cook the London broil on high-heat for 4 hours.
- After the meat has finished cooking, dissolve the cornstarch in the water. Add the cornstarch slurry to the Crock-Pot and stir. Continue to cook on high for another 15 minutes or until juices have thickened.
- Serve hot.
Serve your London broil with baked potatoes or rice and steamed spinach.
To make this dish a one pot meal and limit any pre-dinner cooking, add quartered fingerling potatoes, chunky, cut carrots and frozen peas to the meat before you start cooking. Increase broth to 4 cups when adding the additional veggies.
Add different herbs and spices to your Crock-Pot before you start cooking to vary the flavor of this easy London broil recipe. Tarragon, thyme, oregano or rosemary work well as flavor enhancers for beef. For a little spice, consider a few red pepper flakes or a dash or two of hot sauce.
If you have time in the morning, sear the meat before placing it in the Crock-Pot. Searing the meat enhances the flavor, creating a more savory dish. In a medium skillet over medium-high heat, melt butter and quickly brown your floured meat, about 1 to 2 minutes per side, then place it in the Crock-Pot and prepare as directed.
Jill Corleone is a registered dietitian and health coach who has been writing and lecturing on diet and health for more than 15 years. Her work has been featured on the Huffington Post, Diabetes Self-Management and in the book "Noninvasive Mechanical Ventilation," edited by John R. Bach, M.D. Corleone holds a Bachelor of Science in nutrition.