Reviewed: Nov. 3, 2008

Great, easy recipe! I made just a few alterations: I like to brown my meat before I set it in the crock pot, but only slightly. Then I peeled and halved four cloves of garlic and lay them directly on the heavily peppered cut - I'm a HUGE garlic fan, some may prefer less. Instead of dirtying an extra bowl, I simply layered on first the worchestershire and red wine vinegar as suggested by other reviewers, poured on the packet of onion soup, then the mushroom soup and tomato paste (instead of soup). No need to mix first; it will all come together in the end. I set it on low for six hours, and four hours in I added baby portabellas, which kept them from becoming incorporated mush. Absolutely awesome over boiled potatoes.

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LaFinDuJour

Cooking Level: Intermediate

Home Town: Warren, Ohio, USA

Living In: Orlando, Florida, USA

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Reviewed: Nov. 3, 2008

Yummy! I don't usually liked meat with a tomato-based flavor, so I was a little worried making this with tomato soup. But I followed the recipe exactly and this was delicious! A few times while cooking I looked at it and thought, "Ew." And a few times I smelled it and thought, "Ew," but trust me, in the end it is delicious! The meat was very tender, the gravy was wonderful, and the tomato flavor did not overpower the dish. I will be making this again. It's budget friendly, especially when London Broil is often buy one get one free at my grocery store!

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amyshealinggifts

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Reviewed: Nov. 2, 2008

1st recipe ive tried - i used 2 tins of each soup but couldn't find and dried onion soup so i put a little onion salt in instead - all the family loved it - will make again

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debs

Cooking Level: Intermediate

Home Town: Doncaster, Yorkshire, England, U.K.

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Reviewed: Oct. 31, 2008

I FOLLWED THE RECEIPE BUT ADDED POTATOES & CARROTS TO THE BOTTOM OF THE SLOW COOKER COOKED ON HIGH FOR 6 HOURS ...... My husband loved it (but he eats anything) I thought it was a bit more like a stew and it had to much tomato flavor for me I will probably make it again but add 1/2 can of tomato soup

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Kathy

Cooking Level: Expert

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Reviewed: Oct. 30, 2008

I used two cans of mushroom and tomato soup instead of one, and the sauce turned out really tastey. London Broil is NOT the meat I would use in this recipe. After cooking on low for 8 hours, it came out very hard.

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Tina

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Reviewed: Oct. 29, 2008

I made this recipe for dinner the other night. The smell as it was cooking wasn't too appetizing, but I had read that ahead of time and was waiting for the end result. When it was finished we both ate some and it tasted ok but not great. A little while later, I went to clean up and the smell started to make me feel nauseated. My husband mentioned the same thing, and we decided not to keep the leftovers. I wouldn't make this again. While the meat came out extremely tender, the flavor and smell of the sauce was a turnoff.

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Wernerette

Cooking Level: Intermediate

Home Town: Lynnfield, Massachusetts, USA

Living In: Peabody, Massachusetts, USA

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Reviewed: Oct. 26, 2008

This was good. Maybe the meat should be browned before putting it in the slow cooker. I wish I would have added potatoes and carrots and just made a beef stew.

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Fenava1313

Cooking Level: Intermediate

Home Town: Florence, South Carolina, USA

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Reviewed: Oct. 26, 2008

I couldn't give this recipe 3 stars because I have a feeling I've done something wrong, but overall I would give this 5 stars for flavor and 1 star for being unable to chew it. I used London Broil and followed the recipe exactly. I have a 7 qt. slow cooker (not sure if that makes a difference though) and I cooked it on low for 10 hours. The meet turned out tough and chewy. I had a feeling this would happen, so I cut it in into strips (going against the grain) prior to putting the meat into the slow cooker. I wish someone could give me a feedback on why the meat turned out so tough, but I don't think this site has that feature.

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Dina

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2008

very easy to prepare!! everyone ate everything off their plates and my husband even ate the leftovers for dinner the next night. that says alot considering we hardley ever eat leftovers. he said he REALLY liked it and he rarely says that also! thanks so much, i will for sure make this again!!

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melissa

Cooking Level: Beginning

Home Town: Sacramento, California, USA

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Reviewed: Oct. 22, 2008

I dont understand the hype over this recipe. It's just NOT that good. I even spiced it up a little with some seasonings, worcestershire and onion. The london broil turned into roast beef... a very DRY roast beef. How can beef become so dry when it's sitting in 3 cans of soup? (Yes, I used an extra can.) It was also WAAAAY too salty. 2 stars for the easy factor - taste wise it was 1 star. I'll try any recipe once, but this will not be making it into my rotation. Thanks anyway, tho'!

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Miz

Cooking Level: Expert

Living In: Erie, Pennsylvania, USA

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Reviewed: Oct. 21, 2008

This was good; it wasn't exciting, but it was good. I followed the recipe exactly and found it to be enjoyable. I wouldn't make it for a dinner party or any special occasion because it's really not any different then any other piece of meat that is cooked in cream of mushroom. It tastes good but it's pretty generic.

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JoeRik

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2008

Great and easy Idea. I used golden mushroom soup which I think made it more of a roast flavor. I will make again!

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A. Metzler

Home Town: Orlando, Florida, USA

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Reviewed: Oct. 20, 2008

I used flank steak and was impressed by how tender the meat turned out. I also added worchestershire, red wine vinegar, and garlic. My (picky) kids liked it and we used the leftovers (without the gravy) to make tostadas.

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aber71

Cooking Level: Intermediate

Living In: Chico, California, USA

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Reviewed: Oct. 20, 2008

I added carrots, celery and onion and it came out tasting more like a beef stew. The flavor is pretty good, however very traditional tasting. I would make this again just because it's so simple. The beef did come out a little more shredded than I would have liked it to.

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Beth

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Oct. 20, 2008

This was very good. It tasted a little like a lazy osso buco. I used "healthy choices" tomato and mushroom soup. I sauteed onions and garlic instead of using the onion soup mix to cut down on salt. Will make again!

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deedle

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Reviewed: Oct. 19, 2008

My husband raved about the gravy - who knew it could be this easy? Thanks!

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B. Robinson

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Reviewed: Oct. 19, 2008

My kind of meal--easy and tasty! I even threw the meat in frozen and just went to work. My husband was so skeptical but admitted that it was really good. A keeper for sure :)

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Allison

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2008

WONDERFUL!! Thanks for posting.

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louann

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2008

So, so easy and the gravy was great. I used only a 1/2 pkg of onion soup mix and this was plenty. I added 1 T. of worcestershire. Cooked on high for 1 hour, low for 6 hrs - this was enough to make it fork tender. Served over mashed potatoes.

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