Discover a simple way to prepare London broil. This slow cooker method transforms a lean cut into tender, flavorful beef with minimal hands-on work. It’s ideal for busy days or when you want a satisfying meal without constant attention.
Why This Recipe Works
- The slow cooker breaks down the London broil’s tough fibers over low heat, ensuring tenderness.
- A savory marinade of soy sauce, Worcestershire, and garlic infuses deep flavor throughout the meat.
- Adding vegetables like carrots and potatoes creates a complete meal in one pot.
- Cooking on low for 8 hours allows the flavors to meld perfectly without overcooking.
- This method requires only 15 minutes of active prep, making it highly efficient.
Ingredients
- 2 lbs London broil (beef top round steak), about 1.5 inches thick
- 1/2 cup low-sodium soy sauce
- 1/4 cup Worcestershire sauce
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 large yellow onion, sliced into 1/2-inch thick rings
- 3 large carrots, peeled and cut into 2-inch chunks
- 1 lb baby potatoes, halved if large
- 1 cup beef broth
- 2 tbsp cornstarch mixed with 2 tbsp cold water (for thickening, optional)
- Fresh parsley, chopped (for garnish, optional)
Equipment Needed
- 6-quart or larger slow cooker
- Mixing bowl
- Whisk
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Tongs
- Small bowl (for cornstarch slurry, if using)
Instructions
Step 1: Prepare the Marinade and Meat
In a mixing bowl, combine 1/2 cup low-sodium soy sauce, 1/4 cup Worcestershire sauce, 2 tbsp olive oil, 4 minced garlic cloves, 1 tsp black pepper, and 1 tsp dried thyme. Whisk until fully blended. Place the 2 lb London broil in the slow cooker insert. Pour the marinade over the meat, turning it to coat all sides. Let it sit for 10 minutes at room temperature to allow the flavors to start penetrating. This brief marinating time enhances the beef’s taste without requiring hours of advance preparation. Tip: For deeper flavor, you can marinate the London broil in the refrigerator for up to 4 hours before cooking, but it’s not necessary for good results.
Step 2: Layer the Vegetables
Arrange 1 sliced large yellow onion in an even layer at the bottom of the slow cooker around the London broil. Add 3 large carrots cut into 2-inch chunks and 1 lb baby potatoes, halved if large, distributing them evenly around and on top of the meat. The vegetables will cook in the juices released by the beef, absorbing flavor and becoming tender. Ensure the potatoes are cut to a consistent size so they cook uniformly. This layering method prevents the vegetables from becoming mushy and allows them to steam gently. The onions will caramelize slightly, adding sweetness to the dish.
Step 3: Add Liquid and Start Cooking
Pour 1 cup beef broth over the vegetables and meat. The broth should come about halfway up the sides of the London broil without submerging it completely. Cover the slow cooker with its lid. Set the cooker to low heat and cook for 8 hours. Avoid opening the lid during cooking to maintain a consistent temperature and moisture level. The low heat setting ensures the meat becomes tender without drying out. Tip: If you’re short on time, you can cook on high for 4-5 hours, but low heat yields better texture for this cut.
Step 4: Check for Doneness and Rest
After 8 hours, use tongs to carefully remove the London broil from the slow cooker. Place it on a cutting board. The meat should be fork-tender and easily pull apart. Insert a meat thermometer into the thickest part; it should read at least 145°F for medium doneness. Let the meat rest for 10 minutes before slicing. Resting allows the juices to redistribute, resulting in moister slices. While resting, you can prepare an optional gravy from the cooking liquid if desired.
Step 5: Slice and Serve
Slice the London broil against the grain into 1/4-inch thick slices. Cutting against the grain shortens the muscle fibers, making each piece more tender to chew. Use a sharp knife for clean cuts. Transfer the sliced beef to a serving platter. Spoon the cooked vegetables and some of the cooking liquid over the meat. If using, sprinkle with chopped fresh parsley for garnish. Tip: For a thicker sauce, mix 2 tbsp cornstarch with 2 tbsp cold water, stir into the hot cooking liquid in the slow cooker, and cook on high for 15 minutes until thickened.
Tips and Tricks
For best results, choose a London broil that is evenly thick to ensure consistent cooking. If your cut is thicker than 1.5 inches, consider increasing the cooking time by 1 hour on low. You can brown the meat in a skillet over high heat for 2-3 minutes per side before adding to the slow cooker for enhanced flavor, though it’s optional. Leftovers store well in an airtight container in the refrigerator for up to 4 days; reheat gently in a covered dish with a splash of broth. Freeze sliced beef and vegetables in their liquid for up to 3 months. If using frozen meat, thaw completely in the refrigerator before cooking to ensure even doneness.
Recipe Variations
- Asian-Inspired: Replace soy sauce with tamari, add 1 tbsp grated ginger and 1 tbsp honey to the marinade, and use bok choy instead of carrots.
- Italian-Style: Use balsamic vinegar instead of Worcestershire sauce, add 1 tsp dried oregano, and include sliced bell peppers and zucchini with the vegetables.
- Spicy Kick: Add 1 tsp red pepper flakes or 2 chopped jalapeños to the marinade, and serve with a dollop of sour cream to balance the heat.
- Mushroom Addition: Include 8 oz sliced cremini mushrooms with the vegetables for an earthy flavor; they release moisture that enhances the sauce.
- Herb-Forward: Use fresh rosemary and thyme instead of dried, and add a bay leaf to the slow cooker for aromatic depth.
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, chuck roast or bottom round work well as substitutes. Adjust cooking time if needed; chuck roast may require less time due to higher fat content. Avoid very lean cuts like sirloin, which can dry out.
Do I need to sear the London broil before slow cooking?
Searing is optional but recommended for deeper flavor. Heat oil in a skillet over high heat, brown the meat for 2-3 minutes per side, then transfer to the slow cooker. Skip if short on time.
How do I know when the London broil is done?
The meat should be fork-tender and reach an internal temperature of 145°F. After 8 hours on low, it typically shreds easily. Use a meat thermometer for accuracy.
Can I cook this recipe on high instead of low?
Yes, cook on high for 4-5 hours. Check tenderness after 4 hours. Low heat is preferred for more tender results, but high works for faster meals.
What sides pair well with slow cooker London broil?
Serve with crusty bread, rice, or a simple green salad. The vegetables in the pot make it a complete meal, but extra sides add variety.
Summary
This slow cooker London broil recipe delivers tender, flavorful beef with minimal effort. It uses simple ingredients and requires only 15 minutes of prep for a satisfying meal.
