Reviewed: Jul. 19, 2009

crockpot 5 hrs on HIGH,shred, 1 hr on LOW Best beef I ever ate!

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FOXHUNTER

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Apr. 12, 2009

I needed a good sauce recipe for ribs and saw one of the reviews that stated this would be great. Well, not exactly. It was a good start, though. I like my rib sauces a little sweeter, so I added 1/4 cup of dark brown sugar, 1/4 cup of molasses, and about 1/2 tsp of garlic powder. What difference

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chefdaddy

Cooking Level: Intermediate

Home Town: Pottstown, Pennsylvania, USA

Living In: Boyertown, Pennsylvania, USA

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Reviewed: Mar. 31, 2009

I followed the recipe as written and used flank steak. I was disappointed with the flank steak and will use a different cut of meat next time. On the 2ns day, I pulled the flank steak apart and added a little more milk to the sauce. I put the mixture of noodles, and it was very good. I will use the sauce mixture on other meats and very the thickness depending on how I will use it. It's a keeper.

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marbursell

Home Town: Long Beach, California, USA

Living In: Port Orchard, Washington, USA

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Reviewed: Dec. 12, 2008

For a heartier flavor I also added bbq sauce instead of ketchup. I also reduced salad dressing, added balsamic vinegar and alittle A1 bold & spicy. Thanks for the post!

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Blondie in CA

Cooking Level: Intermediate

Living In: San Leandro, California, USA

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Reviewed: Oct. 16, 2008

I liked it but my husband didn't. It was just ok. London Broil should be marinated, not coated.

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SummerO

Cooking Level: Beginning

Living In: Woodinville, Washington, USA

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Reviewed: Sep. 6, 2008

This was really good....my kids and I loved it. 5-7 minutes each side on the grill and you've got a great dinner for little $. Thanks for saving my london broil my husband was about to ban it from our dinner table!

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LOVEBUGSMAMMA

Cooking Level: Expert

Home Town: Absecon, New Jersey, USA

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Reviewed: Aug. 6, 2008

I was a little skeptical about this recipe but it was a hit in our house. Easy/Quick and Good . . . . it does not get any better. Thank you for sharing

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Dani

Cooking Level: Intermediate

Living In: Powhatan, Virginia, USA

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Reviewed: Aug. 3, 2008

This was pretty salty for me. I guess it's the brown gravy and dry onion soup mixture. Wasn't too crazy about this one. Probably will try a different one next time.

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paslea1987

Cooking Level: Expert

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Reviewed: May 2, 2008

This is our new family favorite! I substitute onion soup mix for a tablespoon of onion powder. Cook it in the slow cooker on high for 6 hrs and shred with a folk, then put it back in the slow cooker for about a half hr! We have this at least once a week!

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Kelly B

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Reviewed: Dec. 6, 2007

OK, so this was the frist time that I ever cooked london broil, and I felt like I should have marinated it for like a week...MAYBE it would have been tender then...but that has nothing to do with the yummy sauce!! I made a few changes and additions, such as garlic, a few dashes of liquid smoke and only half of an 8 oz. bottle of kraft zesty italian dressing...I will definately make this sauce again, maybe I will try a london broil in the slow cooker...

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Courtney

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Atlantic Beach, Florida, USA

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Reviewed: Nov. 26, 2007

Wow! This was way to onion-y for my family's taste. Won't use this recipe again.

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Shannon M.

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Provo, Utah, USA

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Reviewed: Oct. 27, 2007

No meat, if cooked slow enough, will be tough.

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KRISHODGES

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Reviewed: Jan. 29, 2007

I marinaded the london broil in the sauce over night and then discarded the left over sauce when I grlled the steak. It was fantastic!!! I also made a fresh batch of sauce on the stve top to use as gravy. I served the steak with herb roasted potatoes and put gravy on both steak & potatoes. Everyone raved over the dinner!

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GCPate

Cooking Level: Intermediate

Home Town: Santa Ana, California, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Oct. 27, 2004

Great recipe. Was expecting for one (or a few) of the ingredients to stand out, but they each compliment one another.

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CMAW

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Reviewed: Jan. 18, 2004

Quick easy and good... I have tried with both ketchup and bbq sauce and the family prefered the bbq.

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EARLKANN

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Reviewed: Sep. 5, 2003

Too much Italian Dressing for my taste (smelled like a salad.) But, my husband liked it.

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Ellie

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Reviewed: Jun. 28, 2003

Wonderful! Thank you Gayle for a great dinner.

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NJSS2000

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Reviewed: May 30, 2003

What a great, great marinade. But I cannot stress enough: over cooked London Briol is extremely tough. It is unlike other inexpensive cuts of meat that only get more tender and tasteful the longer they cook. London Broil will get tougher and tougher.Be very careful with your cooking time.

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GLORIA BERNADETTE

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Reviewed: May 1, 2003

5 Second recipe that is worth 2 hours. Very tasty on a chuck roast. Poured it over the top of the roast, covered and cooked on 350 for 2+ hrs. Uncovered after 1 hr. added 1 cup of H2O. This sauce would be unbelievable on spare ribs. Thanks alot for a sauce that I will use forever.

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BROADSTANTIQUES

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