London Broil for the Slow Cooker Recipe

Super way to utilize a low cost cut of beef. Added a handful and a half of cooked egg noodles at the end and served it over a toasted french bread bun. YUM YUM! Thank you.

AWESOME, MEAT DOES FALL APART IF YOU COOK FOR 7 HOURS OR MORE. I DID 7 HOURS AND THEN I HAVE ALSO MADE IT OVERNIGHT. AWESOME, AMAZINGLY EASY AND DELICIOUS! I CAN'T COOK ANYTHING AND MY FAMILY BEGGED FOR THIS FOR A WEEK. IT IS AWESOME POURED OVER A BAKED POTATO W/ CHEESE AND SOUR CREAM. OR, SERVE WITH RICE OR MASHED POTATOES. I DOUBLED THE RECIPE AND DO SO EVERY TIME.

I've been making and enjoying this for a long time but have made many changes over the years. I started making it with London broil but have since changed to 2-3 lbs of pork chops. It's cheaper and the meat comes out more tender. I also don't add water, instead I use 2 cans of cream of mushroom which is needed since I'm doubling the amount of meat/+veggies. I add a small bag of baby carrots and 2 onions cut into rings. I also add way more seasoning, no measurements, just whatever I have, a dash of this, dash of that, a couple slices of butter and a pack of powdered brown or mushroom gravy. I put the onions (and garlic)on the bottom, seasoning, half the pork on top of the onions, dump 1 can of cream of mushroom, then the gravy powder. Lazily mix a bit. Next the bag of baby carrots, more seasoning. Finally add the rest of the pork on top of all that and the second can of cream of mushroom, spread until it covers everything. Cook on low for 6-8 hrs. Stir it all up and pull out the bones if they are bone-in pork chops. This fills my entire crock pot and feeds us for a few days. Usually I make some mash potatoes on the stove as well, the gravy from the stew pairs incredibly.

Braised the London broil after cutting into 3x3 chunks. Bed of 1/2 onion, one stalk of celery in slow cooker. Ditched the lousy cream of soup, of course, and made a roux of 1 tsp butter, 2 tsp flour, one beef bullion cube. Chopped a small pack of baby portobello mushrooms, added on top of beef in cooker and poured the roux on top of all. Cooked at least 5 hours on low. Then thickened liquids with approximately 2 tsp corn starch dissolved in water during last hour. Excellent. Went well with a German Warsteiner dunkel

This is pretty good as written. During the summer it's pretty easy to find double packages of London broil on sale for a low price. Throw one in the freezer. I did change the recipe a little the next time I made it based on my preferences. I sliced a softball sized sweet onion into 1/2" slices and put them into the crock before anything else. I've also added sliced or quartered fresh mushrooms. Depending on the weight of the roast, 6 to 7 hours is pretty much spot on. Oh, I usually leave out the water and add a T of Worchestershire sauce.

Delicious, falls apart with the fork. Followed the recipe except I added 8oz mushrooms and 2/3 cop of onions about 2 hours before end. I also like a thicker sauce so I added 2 tablespoons of cornstarch to finished product. Yummmmmmy.

Delicious, falls apart with the fork. Followed the recipe except I added 8oz mushrooms and 2/3 cop of onions about 2 hours before end. I also like a thicker sauce so I added 2 tablespoons of cornstarch to finished product. Yummmmmmy.

Chicken broth Golden mushrooms soup Half an onion Cup of baby carrots Salt and peppers and Seared meat first Deglazed pan Thickened gravy with corn starch Cooked 8 hours

I have been making this for many years. Although I use 2 cans of Cream of Mushroom soup, 1 lb of fresh sliced mushrooms, 1 med. onion sliced, and 1/4 C red wine. And yes, cook it on low for a good 10 hours or more. The sauce comes out restaurant style and is to die for. My kids like it best over egg noodles but I've used rice or mashed potatoes too.

UPDATE 8/21/2017: this time I made recipe as written with only one change: the addition of Lipton onion soup mix. We all agreed too salty but otherwise well-liked. Will repeat next time with onion soup but no salt. Creates a tasty gravy - served with white rice, but maybe next time egg noodles or even biscuits? [ORIGINAL REVIEW: I had a 2-lb. London Broil in the freezer, and based on the size plus some reviews I opted to double the soup and water. I used garlic powder because I was out of fresh, and Italian seasoning because I was out of basil. Cooked on low in the crock pot for 8 hours, then shredded the meat into the gravy and changed the setting to "warm" while I finished other parts of the meal. Served with mashed potatoes and noodles to accommodate some picky eaters in my group. (I was hoping it would turn out like stroganoff, but would have needed to mix in some sour cream and paprika I think.) We all thought it was fine/okay. I would try to match the recipe more exactly to give it another chance.]

I didn't know what London Broil was when I bought it but it was cheap and I figured I'd find a recipe online. This was a good one! I started with 3/4 of a white onion sliced thinly covering the entire bottom of the crock pot. I added a can of sliced mushrooms with the juices and some carrots. Afterwards I took the meat and vegetables out, added some cornstarch paste and turned the juices into gravy to put over redskin garlic mashed potatoes. My crock pot is quite large so I didn't need to cut down the meat to make it fit. When I put the ingredients in, I sprinkled all the spices right onto the meat and when I added the cream of mushroom soup I put it directly on the meat and spread it over the meat so it could soak into the meat. I think putting the soup strategically on-top of the meat was the key to making the meat tender. 7 hours on low was the perfect timing. Once I started it I never lifted the lid, all the ingredients I put in at the start. It worked well for me, and the meat fell apart. Perfect meal for a cold February dinner.

This is easy and it turned out great. I didn't want to heat up my kitchen by using the oven on a hot day. I had a 2.5# piece of top round London Broil, so I doubled the sauce. My only complaint is it was too salty, so when I do this next time, I will omit the salt since I think the soup already contributes enough of that flavor. I cooked it in my 6qt oval Nesco roaster that can also function as a slow cooker. That allowed me to turn the heat up enough to initially brown the beef a little for some extra flavor. The little roaster threw some heat off its exterior, but not much worst than a crockpot. You could use something like the Instant Pot Superior Cooker, or Precision Dutch Oven, both of which have an insulated cradle that prevents the exterior from getting hot. 3-4 hours in the electric roaster was sufficient for "falling apart" tender. As with any beef, pick a good high quality meat to begin with.

Very good! Made multiple times and so delicious each time. Have added sliced mushrooms also. Served with homemade bread, fried squash and roasted red potatoes! So so good

Very good and easy especially when you’re gonna be gone for most of the day. and then you come home and your dinner is made except for the noodles

Loving this one

Just made for dinner with mashed potatoes it was a easy tasting dish!

I've never had meat come out of a slow cooker as tough and dry as this. So disappointing.

That is an awesome recipe!! I used a half a stick of butter to 1.35 pound and I also used balsamic vinegar and olive oil and only used a bit of water instead of broth I put tons of garlic and used Lawrys seasoning and Celtic sea salt sweet potatoes and regular potatoes some carrots and onion Brilliant Dish!!!!!

Made it and it tasted like something a pro chef made.

Very tender! 6 hours is plenty tho- I cooked 6 hr 35 minutes and I think I would have liked it not so well done but not dry at all! The only change was I used 25% less sodium Campbells cream of mushroom soup. My husband suggested adding mushrooms next time. We had with baked potatoes and tossed green salad.