Johnny's Slow Cooker London Broil Recipe - Allrecipes.com
Johnny's Slow Cooker London Broil Recipe
  • READY IN 8+ hrs

Johnny's Slow Cooker London Broil

Recipe by  

"This recipe came from the desire to make a pot roast, but all I had on hand was a London broil. I made this on the fly, and it turned out great. My wife took the leftovers to work and everyone wanted the recipe. I hope you all like it."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    8 hrs 10 mins
  • READY IN

    8 hrs 30 mins

Directions

  1. Scatter sliced onion in the bottom of a slow cooker, then alternately layer carrots and potatoes.
  2. Heat oil in a large skillet over medium heat and season London broil with Creole seasoning. Sear beef in hot oil until well browned, 3 to 5 minutes per side. Transfer meat the slow cooker.
  3. Pour beef broth, cream of mushroom soup, and red wine into the skillet used to cook the beef and bring to a simmer. Scrape any brown bits from the bottom of the skillet with a spatula. Pour broth mixture over beef.
  4. Cook on Low for 8 to 10 hours or cook on High for 6 hours.
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Footnotes

  • Cook's Note:
  • Make your own Creole seasoning: Combine 2 1/2 tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon ground black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried oregano, and 1 tablespoon dried thyme in a jar.
  • If the gravy is thin at the end, combine 2 tablespoons cornstarch plus 2 tablespoons cold water; mix well. Remove meat carefully and slowly stir cornstarch mixture into gravy, repeat until desired thickness is reached.
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Reviews More Reviews

Most Helpful Positive Review
Apr 08, 2014

Great tender, fall-apart roast. The gravy is truly the gem of this recipe--it is the perfect thickness packed full of flavor. Instead of wine I used sherry because it was what I had on hand. Next time I might add a bay leaf or some thyme to add herbal depth, but really this needs no modifications. DELISH & very easy.

 
Most Helpful Critical Review
Aug 22, 2014

This recipe tastes good, but actually is very much like pot roast.

 
Aug 01, 2014

Although American butchers may label a cut of meat "London broil", the term does not refer to a specific cut of meat but to a method of preparation and cookery. The cut of meat traditionally used is flank steak, but butchers may label top round steak or roast as London broil.

 
Mar 25, 2014

Very delish!! Omitted wine and did add a couple extra potatoes. Nice on a cold day.

 
May 16, 2014

Sorry, I changed it up some but I did use this method to cook it. I used what I had on hand rather than making a trip to the store. I did not have beef broth or red wine. I used a 3# London broil, white wine and half a packet of onion soup mix. I did use the creole seasoning and also some garlic pepper seasoning. I did not use carrots or potatoes but did use about 4 oz of sliced mushrooms that needed to be cooked. I also used the golden mushroom soup. I have not eaten it yet but have tasted and it is very good in flavor. I will serve this over mashed potatoes.

 
Jul 08, 2014

I always liked pot roast but had London Broil in the freezer and used this recipe. I don't think I will go back to pot roast again. Did not have creole seasoning so I used Cajun. Making it for 14 people tomorrow !

 
May 26, 2014

Tastes great. Made as is. Very easy.

 
Mar 14, 2014

Making a London Broil like this was awesome! The only thing I did different was use Red Cooking Wine. I sliced up the meat and we ate it rolled up in tortillas.

 

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Nutrition

  • Calories
  • 418 kcal
  • 21%
  • Carbohydrates
  • 30.6 g
  • 10%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 4.9 g
  • 19%
  • Protein
  • 27.8 g
  • 56%
  • Sodium
  • 796 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Johnny
2 Followers 0 Saved Recipes
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