Slow Cooker London Broil
This Slow Cooker London Broil transforms one of the most affordable cuts of beef into a tender, fall-apart dinner the whole family will love. Loaded with baby potatoes, carrots, and a rich homemade gravy, it is a complete meal that takes just 10 minutes to pull together in the morning and is ready and waiting when dinnertime hits. Perfect for busy weeknights, Sunday dinners, and feeding a hungry family on a budget.
Servings: 6
Cost: $19.33, $3.22 per Servings
Ingredients
- 2 pounds London broil
- 1 tablespoon olive oil
- 1½ pounds baby potatoes
- 6 carrots peeled and cut into chunks
- 1 onion sliced
- 3 cloves garlic minced (or 1 tablespoon minced garlic)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup low-sodium beef broth
- 3 tablespoons low-sodium soy sauce
- 2 teaspoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- 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.
- Place 1½ pounds baby potatoes, 6 carrots, and 1 sliced onion in the slow cooker. Set the seared 2 pounds London broil on top.
- Sprinkle 1 teaspoon salt, ½ teaspoon pepper, and 3 cloves minced garlic (or 1 tablespoon minced garlic) evenly over the meat and vegetables.
- 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.
- Cover and cook on low for 6–8 hours, until the 2 pounds London broil is fork-tender.
- 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.
- Cook on high for 20–30 minutes, until the gravy thickens.
- Slice the London broil against the grain and serve with the vegetables, spooning the gravy over the top.
Notes
This recipe can be cooked on high for 3–4 hours, but cooking on low for 6–8 hours yields more tender meat.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Nutrition
Calories: 366kcal | Carbohydrates: 34g | Protein: 40g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 92mg | Sodium: 934mg | Potassium: 1407mg | Fiber: 5g | Sugar: 7g | Vitamin A: 10197IU | Vitamin C: 28mg | Calcium: 83mg | Iron: 4mg
