Slow Cooker London Broil
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.
2 users found this review helpful
Nov. 3, 2008