Slow Cooker London Broil

This Slow Cooker London Broil is one of the most requested dinners in our house — a budget-friendly cut of beef that turns fork-tender after a full day in the crockpot with potatoes, carrots, and a rich homemade gravy. I’ve been making crockpot dinners for my family for over 20 years, and after testing dozens of slow cooker beef recipes, this one still tops the list.

Ingredients

Everything in this London Broil recipe is available at any regular grocery store — most of the sauce ingredients are already in your pantry right now. Here is what you need and why each one matters:

• London broil — an affordable, lean cut of beef that becomes incredibly tender when cooked low and slow. Look for it in the beef section labeled “London broil” or “top round.” Buy it when it is on sale and freeze it — it is one of the best cuts to stock up on.
• Olive oil — for searing the meat before it goes in the slow cooker. Do not skip this step — it adds color and locks in flavor.
• Baby potatoes — no peeling needed, they hold their shape through the long cook time, and they soak up the gravy beautifully. Yukon gold or red potatoes also work.
• Carrots — cut into chunks so they cook evenly alongside the potatoes. They add natural sweetness that balances the savory gravy.
• Onion — sliced and layered under the meat, it melts down into the gravy and adds depth of flavor throughout.
• Garlic — fresh minced or jarred both work great. Jarred minced garlic is a time saver on busy mornings.
• Beef broth — use low-sodium so you can control the saltiness. The broth becomes the base of the gravy.
• Soy sauce — adds umami and a deep savory richness to the sauce. Low-sodium keeps it from being too salty.
• Balsamic vinegar — just a small amount adds a subtle tang that brightens the whole sauce.
• Worcestershire sauce — classic beef flavor booster. A pantry staple that makes a big difference.
• Brown sugar — balances the savory ingredients with just a touch of sweetness. It also helps the gravy caramelize slightly.
• Cornstarch and water — whisked together and stirred into the cooking liquid at the end to turn it into a thick, glossy gravy. This step takes 20–30 minutes but is completely worth it.

How to Make Slow Cooker London Broil

The key to this recipe is the sear before the slow cooker. It takes an extra 5 minutes but it makes a noticeable difference in the final flavor — the browned crust adds richness that you just cannot get from slow cooking alone. After that it is completely hands-off until dinner time.

Step 1 – Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear 2 pounds London broil for 2–3 minutes per side, until browned.

Step 2 – Place 1½ pounds baby potatoes, 6 carrots, and 1 sliced onion in the slow cooker. Set the seared 2 pounds London broil on top.

Step 3 – Sprinkle 1 teaspoon salt, ½ teaspoon pepper, and 3 cloves minced garlic (or 1 tablespoon minced garlic) evenly over the meat and vegetables.

Step 4 – In a small bowl, whisk together 1 cup low-sodium beef broth, 3 tablespoons low-sodium soy sauce, 2 teaspoons balsamic vinegar, 1 tablespoon Worcestershire sauce, and 1 tablespoon brown sugar. Pour the mixture around the meat and vegetables.

Step 5 – Cover and cook on low for 6–8 hours, until the 2 pounds London broil is fork-tender.

Step 6 – Remove the meat and vegetables from the slow cooker and set aside. In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons water until smooth. Stir the mixture into the liquid in the slow cooker.

Step 7 – Cook on high for 20–30 minutes, until the gravy thickens.

Step 8 – Slice the London broil against the grain on a cutting board and serve with the vegetables, spooning the gravy over the top.

Tips for Success

• Always sear the meat first. Two to three minutes per side in a hot skillet builds a crust that locks in flavor and gives the gravy a richer color. It is worth the extra pan to wash.
• Cook on low for the best results. After years of testing slow cooker beef recipes I have found that London Broil turns out much more tender when cooked on low instead of high. If I have the time I always choose the low setting — the difference in texture is noticeable.
• Slice against the grain. London broil has long muscle fibers — cutting against the grain shortens those fibers and makes every slice tender instead of chewy. Look for the direction the lines run in the meat and cut perpendicular to them.
• Do not skip the cornstarch gravy step. The liquid in the slow cooker after cooking is packed with flavor but thin. Whisking in the cornstarch slurry and cooking on high for 20–30 minutes turns it into a thick, rich gravy that ties the whole dish together.
• Layer the vegetables on the bottom. Potatoes and carrots go in first so they are submerged in the cooking liquid and get fully tender. The meat goes on top.
• Let the meat rest before slicing. Give it 5–10 minutes after it comes out of the slow cooker before you slice — this lets the juices redistribute and keeps every slice moist.

Variations and Substitutions

• No baby potatoes? Yukon gold or red potatoes cut into chunks work just as well. Avoid russet potatoes — they tend to fall apart over a long cook time.
• Add more vegetables — mushrooms, parsnips, or celery are great additions. Add them with the other vegetables at the start.
• Make it even richer — add a tablespoon of tomato paste to the sauce mixture before pouring it over the meat. It deepens the gravy color and adds body.
• Swap the protein — this sauce and method works beautifully with chuck roast, beef stew meat, or pork shoulder if London broil is not available or on sale.
• No balsamic vinegar? A splash of red wine vinegar or even a little red wine works as a substitute.
• Make it gluten-free — swap the soy sauce for tamari and make sure your Worcestershire sauce is gluten-free certified.

Serving Recommendations

This recipe already comes with potatoes and carrots built in, so it is a complete meal on its own. If you want to round it out, here are our favorites:

• Dinner rolls or crusty bread — for soaking up every last drop of that gravy.
• Steamed green beans — a simple, fast side that adds color and a fresh contrast to the rich gravy.
• Side salad — keeps things light alongside such a hearty main.
• Mashed potatoes — if you want to skip the baby potatoes in the recipe and serve over a bed of mashed instead, it is incredible.
• Rice – You can even serve over rice for another easy idea.

Make Ahead and Storage Instructions

• Make Ahead: Sear the meat and prep the vegetables the night before. Store them separately in the refrigerator and assemble in the slow cooker in the morning. This cuts prep time down to under 5 minutes on the day of cooking.
• Storage – Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the meat, vegetables, and gravy together — the meat soaks up the gravy overnight and tastes even better the next day.
• Reheating – To reheat, place in a saucepan over medium-low heat with a splash of beef broth to loosen the gravy. You can also microwave individual portions — cover loosely and heat in 60-second intervals until warmed through.
• Freezer: Let the cooked meat, vegetables, and gravy cool completely. Store in a freezer-safe container or zip-top bag for up to 3 months. Thaw overnight in the refrigerator and reheat in a saucepan over medium heat or in the slow cooker on low until warmed through. The gravy may need a splash of beef broth when reheating if it has thickened too much.