Best London Broil Ever! Recipe

Name: Best London Broil Ever!
Prep time: 5 min
Cook time: 150 min
Total time: 165 min
Yield: 6
Ingredients: 1 (2 pound) top round London broil; 1 (28 ounce) can stewed tomatoes; 1 teaspoon garlic salt, or to taste

Cook Time: 150 minutes

Ingredients

1 (2 pound) top round London broil
1 (28 ounce) can stewed tomatoes
1 teaspoon garlic salt, or to taste

Directions

Preheat the oven to 350F (175C).
Place the London broil in a roasting pan.
Pour the stewed tomatoes over the meat and sprinkle with garlic salt.
Roast in the preheated oven until the meat is fork-tender, about 2 1/2 to 3 hours.
Let the roast stand for about 10 minutes before carving and serving.

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value
Calories	255
Total Fat	10g	13%
Saturated Fat	4g	20%
Cholesterol	80mg	27%
Sodium	384mg	17%
Total Carbohydrate	8g	3%
Dietary Fiber	1g	5%
Total Sugars	5g
Protein	31g	63%
Vitamin C	10mg	11%
Calcium	49mg	4%
Iron	5mg	25%
Potassium	551mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Origin and History

The term "London Broil" refers to a method of preparation rather than a specific cut of meat, and it has its roots in North American culinary traditions. The dish gained popularity in the United States during the mid-20th century, although its origins are somewhat debated. Some believe it was named after the British capital due to its association with broiling meat, a common method of cooking meat in the UK. In reality, London Broil often uses tougher cuts like flank steak or top round, which are marinated to tenderize the meat before broiling or roasting. This method has become a staple for affordable yet flavorful meals, especially for large gatherings or family dinners.

Regional Variations

While London Broil is popular across the U.S., the dish has regional variations depending on the local ingredients and cooking methods. In the Northeast, especially in New York and New Jersey, it's common to find London Broil served with a side of mashed potatoes or roasted vegetables. On the West Coast, variations may incorporate more vibrant sides like grilled vegetables or even avocado. The dish is often prepared with different marinades from simple garlic and herb to more elaborate balsamic or soy sauce-based mixes. Each region's approach to the seasoning and sauce reflects local culinary preferences and available ingredients.

Differences from Similar Dishes

London Broil is frequently confused with other beef dishes, but it is distinct in both preparation and cut of meat. For example, it is often compared to pot roast, but unlike pot roast, which is cooked slowly in liquid, London Broil is typically broiled or roasted and served with minimal liquid. The key distinction lies in the cooking technique: London Broil is seared and then roasted, which helps it develop a crispy outer layer while remaining juicy inside. Additionally, while the cut of meat can vary, London Broil is most commonly made with flank steak or top round, which distinguishes it from dishes like skirt steak or brisket, which have different textures and flavor profiles.

Where Its Typically Served

London Broil is a popular choice for family dinners, especially in the United States. It is often served at casual gatherings, holiday dinners, and barbecues. The dish is versatile and can be paired with a variety of side dishes such as mashed potatoes, green beans, or roasted carrots. It's also commonly featured in buffet-style settings or potluck dinners due to its ability to feed a crowd. Although it is not typically found on menus at fine dining establishments, it remains a favorite in many home kitchens because of its straightforward preparation and the comforting, hearty meal it provides.

Interesting Facts

1. Despite the name, "London Broil" has little to do with London or British cuisine. It is purely a North American creation. 2. London Broil was once made exclusively with flank steak, but as demand increased, butchers started using top round, which is more affordable. 3. The key to a successful London Broil is marination. Marinating the meat before cooking helps break down the muscle fibers, ensuring the dish comes out tender and flavorful. 4. While the traditional method involves broiling or roasting, some variations involve grilling or even slow cooking to achieve a tender result. 5. The dish has become a versatile recipe with many different variations depending on seasoning, marinade, and side dishes, making it a customizable option for any dinner table.

Enjoy this delicious and easy-to-make London Broil recipe for your next family gathering or casual dinner!

FAQ about Best London Broil Ever! Recipe

Leftover London broil should be stored in an airtight container in the refrigerator. It will last for 3-4 days. For longer storage, you can freeze it for up to 2-3 months. Be sure to wrap it tightly in plastic wrap or aluminum foil before freezing to prevent freezer burn.

Yes, you can adapt this recipe for a slow cooker. To do so, sear the London broil in a hot pan before placing it in the slow cooker. Add the tomatoes and seasoning, then cook on low for 6-8 hours or on high for 3-4 hours until the meat is tender.

While London broil (top round) is recommended for its tenderness when slow-cooked, you can use other cuts like flank steak or sirloin if you prefer. The cooking time may vary depending on the cut, so be sure to check for tenderness.

If the London broil turns out tough, it's possible that it was not cooked long enough or at too high a temperature. You can try cooking it longer at a lower temperature (around 300°F) or use a meat tenderizer before cooking. Alternatively, you could shred the meat and use it in other dishes like tacos or sandwiches.

Yes, you can substitute fresh tomatoes, but you may need to add a bit of extra liquid to compensate for the lack of juice found in canned stewed tomatoes. Try using 3-4 medium tomatoes, chopped, and adding about 1/2 cup of water or broth to ensure enough moisture for cooking.

Yes, you can replace garlic salt with a combination of garlic powder and salt to taste. Alternatively, you can experiment with other seasonings like onion powder, Italian herbs, or smoked paprika for a different flavor profile.

To prevent the London broil from drying out, be sure to cover the roasting pan with foil during the cooking process. Additionally, consider basting the meat with its juices halfway through the cooking time to help retain moisture.

You can adjust the recipe to make more or less, but be mindful of the cooking time. For a larger piece of meat, you may need to extend the cooking time, and for a smaller piece, it may cook more quickly. Always check for tenderness to determine if the meat is done.

This recipe pairs well with a variety of side dishes such as mashed potatoes, roasted vegetables, rice, or a simple green salad. You can also serve it with bread to soak up the flavorful juices.

Yes, marinating the London broil before cooking can add extra flavor and help tenderize the meat. You can marinate it for a few hours or overnight in the fridge with a mixture of olive oil, vinegar, herbs, and spices.

Comments

Spirit's Mommy

10/06/2025 01:52:54 PM

Tender and delicious.I am not a big meat eater at all and I ate 2 helpings of this. I seasoned the meat first on both sides with salt, pepper and Grill Sensations Lemon Garlic seasoning, then I added the tomatoes and seasoned some more. I also added water to the pan. I will definitely make this again.

Shelli Foster Bagwell

06/23/2019 07:11:31 PM

One of those very rare times I didn't have canned tomatoes. But what I DID have is a surplus of salsa. I thinly sliced an onion for the bottom of the pan, lightly seasoned the meat with a salt-free spice blend, topped with the chunky salsa, added a little beef broth around on the onions and a little on top of the meat. I cooked this in my lidded enameled cast iron Dutch Oven. It turned out beautiful. I think next time I'll cut the temp to 325 and cook a little slower. Definitely have to cover this one so it can steam and stay moist. I sliced and pulled the meat and covered with the delicious sauce it made. Family loved it!

Jessica

03/27/2017 01:21:18 AM

This turned out to be good! I used the critique by mbrousse (1 bottle of 8oz. italian dressing, 1 pkg of dry onion soup mix, 1/2 c. ketchup and one 10.5oz can beef gravy). Marinade meat over night and pour the marinade on top of meat, cover with foil and bake for 2 hours at 325 degrees. It was delicious!

Jim Brown

11/09/2015 02:54:06 PM

I have made this Recipe twice and it is excellent. You have to make this in a covered dish with not a lot of extra room Bottom of the Pan, Half a sliced onion and a 14oz can stewed Tomatoes London Broil Salted, Peppered, Garliced, on top of the Onions. The other half of the Onion and a second can 14oz on top of that. Put the cover on the dish, put in a 350 Degree Oven for 2 hours for a 2 Lb London Broil. add more time for more meat. Outrageously Good.

posh

05/27/2009 09:33:55 AM

I could never get london broil to be tender, and this worked great! I used 1 small can of diced tomatoes with okra, 3 small sliced onions on top, cayenne, salt, added some burgundy wine, covered with heavy duty foil and cooked on 325F for 2,5 hours like others suggested. Tender and juicy, it will probably be the only way I will cook london broil from now on - any sauce can be used, possibilities are endless! This is extremely easy and no-fail recipe - THANK YOU SO MUCH!

GoldZiti2559

05/28/2023 02:53:44 PM

It's not London Broil unless you broil it. London Broil is a method of preparation, not a cut of meat. This is an oven roast. The original preferred cut for LB was flank. When demand for it exceeded supply, butchers started packaging thick cut "Top Round for London Broil." Somewhere along the line people got confused and thought LB was synonymous with LB. It should be marinated and broiled to medium rare with a good sear. Otherwise it's pot roast.

KAE2

10/09/2012 02:22:57 PM

I've made this several times......Always sooooo good!!!! This time I sprayed the roasting pan and seared the meat before putting it in the oven. I also added some green pepper and onion to the tomatoes. Next time: Seared meat and 2 links sweet Italian sausage in cast iron pan and added to slow cooker. Lightly seared red peppers, orange peppers and onion in pan and added to slow cooker. Covered with 1 can diced tomatoes. Cooked on high approximately 6 hours.

Kat

01/01/2020 10:50:54 PM

I really loved this dish only thing I did different was 2 cans of stewed tomatoes and added fresh garlic and shallots. Made in crockpot on low all day and was awesome !

Marsi D Schaefer

03/26/2019 09:13:21 PM

I tried this recipe for the first time today and it came out perfect!! The only change I made was in the marinade. I used one packet of “KIKKOMAN’S MEAT MARINADE” instead......I was introduced to this particular meat marinade decades ago, and it is always my go to for any meat I want to marinate! ?? I like this one because it has never failed and it only takes 2/3 of a cup of water to the packet and I always get asked what my secret marinade recipe is. People are absolutely shocked when I show or tell them what I used! I also leave the meat in the marinade overnight, if time allows. If not, it still turns out as tender without.

ddahlgren

06/12/2016 06:39:32 AM

Cooked it at 325 for 45 minutes then 300 for another hour took it out to stand for 15 minutes and more than done. Will shorten the cook time at least 15 minutes next time. Added 2 russet potatoes cut lengthwise and baby carrots on top in a covered casserole dish. Also gave it a healthy splash of worcestershire and pepper. Next time adding a few pieces of celery and a sliced onion as while tasty need a bit more zing for me. It did come out medium well fork tender. This could be a go to meal especially when London broil is on sale like today, scored a nice looking 2 lbs. (had a tiny bit of fat marbling) for 2.48 a pound on special. Served 4 easy and with the meat on sale 2.50 a plate with a some leftover meat and could have stretched to 5 or 6 with another simple side dish. 2 thumbs up from CT

KAWilliams

02/10/2017 09:29:30 PM

This is a good way to make London broil, but I wonder if the suggested 350 degrees was a mistake. I knew to cover it and I cooked it for 325 for 1.5 hours, then added 1/2 a cup beef broth mixed with 1/2 cup red wine because it was drying out, dropped the temperature to 300, and cooked it another 1.5 hours. I did cook it on a bed of sliced onions so the juices from the meat would drip down on them and caramelize them. I had to laugh at all the reviews that supposedly rated this recipe, but used entirely different seasonings. Those reviews just waste our time. One person didn't even use tomatoes! It's one thing to make minor changes and share if it worked for you, but if you completely ignore the directions, then you did not make THIS recipe. If what you did was completely different, but it tasted wonderful, you should post it as what it is - a completely new recipe.

ladylou8

03/01/2025 09:46:03 PM

This was inedible. It was so tough that I couldn't get my fork in it! I added water and more stewed tomatoes then covered it with foil. I thought that it would braise and get tender, but it probably needs to be cooked all day in a crock pot.

Corina Walters

01/16/2025 11:32:28 PM

Came across this in looking for a new recipe for Hubs. First, I did let the meat rest prior to cooking. To speed up the cook, I did brown a bit on each side and salted. Covered in the tomato and cooked in my cast iron Dutch oven. Turned with 20 left on the clock, just to let the tomato acid break it down a bit. Added a pinch of brown sugar to take some of the acid edge off the tomatoes. I cooked it for probably 40 as the sauce was pretty thick at this point. Hubs feels it was pretty decent. He felt it could be a bit more tender and felt the tomato sauce needed tweaked a bit. Will probably make again and maybe add some oregano to go with a more Italian influence. Thanks for this!!

Lisa Lou

10/29/2024 01:16:06 AM

I’ve been making this recipe for 10 years now and we love it. I do season the meat more than called for, add a pinch of brown sugar for the can taste of the tomatoes, use about a half a can of water and cover with foil. Always fall apart tender. Serve with rice and a salad

LimeDate7519

10/28/2024 05:03:25 PM

Enjoy it very much.and my granddaughter loved it . It's a keeper for dinner.

Scott Nelson

09/07/2024 07:25:34 PM

Seriously impressed with how simple and tasty this turned out.

TimidMint8257

08/06/2024 10:21:24 PM

The time is way to much as it caused my 2.5lb London broil to dry out

Sarah Allen

06/05/2024 12:42:40 AM

So comforting, I’ll make it again soon.

michele

11/16/2023 01:02:00 AM

Wow! So moist and delicious. Turned a nit so easypiece of meat to cook into a wonderful meal.

Lenora Durnbaugh McCloskey

09/29/2022 04:46:28 PM

It was so easy, and it was tender and the taste was great. I added some mushrooms and onions in the last 30min. Loved it will make it again.

Cook Time: 70 minutes