Slow Cooker London Broil

Sliced london broil in the slow cooker with a side of potatoes and carrots.

4.80 from 5 votes

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.

Prep Time15

Cook Time8

Total Time8 15

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

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 olive oil in a large skillet over medium-high heat. Sear London broil for 2–3 minutes per side, until browned.
Place baby potatoes, carrots, and sliced onion in the slow cooker. Set the seared London broil on top.
Sprinkle salt, pepper, and cloves minced garlic evenly over the meat and vegetables.
In a small bowl, whisk together low-sodium beef broth, low-sodium soy sauce, balsamic vinegar, Worcestershire sauce, and brown sugar. Pour the mixture around the meat and vegetables.
Cover and cook on low for 6–8 hours, until the London broil is fork-tender.
Remove the meat and vegetables from the slow cooker and set aside.
In a small bowl, whisk together cornstarch and 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.

Video

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