Reviewed: Nov. 9, 2009

I'll admit, I did not have high hopes because it seemed too easy. I was pleasantly surprised that it came out with a rich flavor and was pull apart tender. (For those who do not love the flavor of Cream of mushroom soup, substitute the Cream of Chicken and Mushroom soup as it will give a better flavor. I would not recommend going straight to the Cream of Chicken because it will be too soupy. You need the texture of the Cream of Mushroom.) The only thing I will do differently next time is double the sauce recipe!

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Laurenski

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Fort Walton Beach, Florida, USA

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Reviewed: Oct. 23, 2009

Yummers! Perfect as written.

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GaPeachMommy

Cooking Level: Expert

Living In: Newnan, Georgia, USA

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Reviewed: Oct. 7, 2009

I though this recipe was good, but i did make an adjustment or two. I added beef stock instead of water, and a can of sliced mushrooms. After 7 hrs on low it was fall apart tender, and I had about a 2-1/2 lb. london broil in my slow cooker. It left a great gravy to put over mashed potates that I served it with.

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phantassy

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Reviewed: Oct. 2, 2009

This was a great way to make london broil. I was short on time and cooked it for 4 hours on high -- perfect. I added fresh mushrooms which my husband really enjoyed. Will certainly make again.

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rucookin'

Cooking Level: Intermediate

Living In: Chalfont, Pennsylvania, USA

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Reviewed: Sep. 23, 2009

This looked to easy to be true. It was delicious and easy. My whole family liked it. It's a great way to use london broil, which can be a rather tough meat.

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Patti

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Reviewed: Sep. 23, 2009

Followed the recipe exactly. The meat came out tender however a little dry.

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izzo_0812

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Reviewed: Sep. 13, 2009

I made this tonight and it was delicious! Added fresh mushroom to the pot. Served with blue cheese butter, also from this site, mashed potatos and steamed zucchini and onions. Make me look forward to going to work tomorrow since it will be my lunch also. Great recipe.

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BRADLEY787

Cooking Level: Intermediate

Home Town: Beaumont, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 4, 2009

Anyone who cooked this and had it come out tough there must be a HUGE problem. I followed the recipe to be exact and cooked it all day which was about 12 hours on low heat and the meat fell apart with a fork and the broth was AMAZING!!! Can't wait to make this again.

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Redneckgrl

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Reviewed: Aug. 25, 2009

Sorry guys, but this one wasn't for me! I am a big fan of pot roast, beef stew, and other braised meats, but I did not enjoy this at all! Although the meat was fairly tender, I did not like the taste at all, will not make again!! Maybe if you seared the meat first, still don't think it would make that much of a difference! Sorry!

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KATHYANNE

Cooking Level: Intermediate

Home Town: Reading, Massachusetts, USA

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Reviewed: Aug. 23, 2009

I did not use water, and the sauce turned out very creamy and flavorful. I added onion soup mix at the beginning along with the other ingredients to give it a nice zip, and added fresh mushrooms about halfway through. Turned out very well with these revisions.

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msnelson13

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Reviewed: Aug. 9, 2009

This recipe was great since we don't have a grill. Since my fiance isn't a mushroom fan, I changed the soup to cream of celery and it was delicious! The meat was very tender and the gravy was great over rice. I did add a little more water as well, and cooked on high for 4 hours.

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Lealea624

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Reviewed: Jul. 14, 2009

It was good, but not 'to-die-for' good. The meat was a little dry for my taste, but I will try it again and cook it for less time. Overall, good recipe!

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basketmaker2004

Cooking Level: Intermediate

Living In: Rockingham, North Carolina, USA

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Reviewed: Jun. 10, 2009

I think that since the meat was so tender, it was so easy for some people to eat. But I really wish that it would've had a better taste to it.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: May 31, 2009

Super way to utilize a low cost cut of beef. Added a handful and a half of cooked egg noodles at the end and served it over a toasted french bread bun. YUM YUM! Thank you.

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BIRDDOG95370

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Reviewed: May 16, 2009

The ingredients made a nice gravy. The meat was ok, not melt in your mouth. Without the gravy over it, it was too dry. Had very good flavor.

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Becky Leach

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2009

Added half a chopped onion (and sliced mushrooms 5.5 hours into cooking) and cooked on low for 6.5 hours. The meat was tender enough, but Very dry. Used flour to make gravy---that was tasty. If I make this again I'll slice the meat into 1" strips (maybe it won't be so dry), and cook on high for 3.5-4 hours.

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HIJIMMY

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Vienna, Virginia, USA

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Reviewed: Apr. 25, 2009

AWESOME, MEAT DOES FALL APART IF YOU COOK FOR 7 HOURS OR MORE. I DID 7 HOURS AND THEN I HAVE ALSO MADE IT OVERNIGHT. AWESOME, AMAZINGLY EASY AND DELICIOUS! I CAN'T COOK ANYTHING AND MY FAMILY BEGGED FOR THIS FOR A WEEK. IT IS AWESOME POURED OVER A BAKED POTATO W/ CHEESE AND SOUR CREAM. OR, SERVE WITH RICE OR MASHED POTATOES. I DOUBLED THE RECIPE AND DO SO EVERY TIME.

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deannaaich

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Reviewed: Mar. 21, 2009

The flavor was delicious but the meat was a little chewy. (After only 4 hours in slow cooker on low.) I was excited to have london broil fall apart, but it did not deliver there.

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