London Broil Crock Pot Recipe (with built-in gravy)

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This London broil crock pot recipe takes very little effort.

However, you won’t believe what a tender, flavorful meat you end up with along with a delectable gravy that’s great served over rice or noodles or sopped up with some homemade bread!

What You’ll Need:

2 pounds London broil (or other low-fat cut of meat)

2 Tbsp olive oil (or oil of choice)

2 tsp dry thyme

2 tsp dry marjoram

1 tsp salt

1 tsp black pepper

1 cup French fried onions (like Durkee – I used a store brand), lightly crushed

2 cups chicken or beef broth (I used chicken because that’s what I had)

So Fork-Tender and Delicious!

As you can see in the pictures, the meat is fork-tender and falls apart easily. No real need to cut with a knife.

In fact, if you wanted to you could pull it all apart (like pulled pork, except it’s beef …) and use it in soup or served mixed in with mac and cheese or mashed potatoes

(ah … don’t you know the possibilities are endless with a tender cut of meat!)

If you take a less-than-tender cut of meat like London broil and slow cook it for several hours (4 hours on high 6-7 hours on low), you will be rewarded with a very tender, flavorful meat for dinner!

London broil doesn’t have much fat, so it tends to be tough unless quick broiled in the oven. Or you can make this fabulous slow-cook method.

Adding the French fried onions is the secret to ending up with an automatic gravy when your London broil is done.

A flavorful, saucy gravy to serve over the meat, over mashed potatoes, over biscuits – over veggies. Yum!

How to Cook London Broil in the Crock Pot

Prepping this London broil for the slow cooker is super easy.

First, you will turn your crock pot to high heat. You can cook on low if you prefer, especially if you will be away from home for 6-8 hours.

Next, you will just add your oil to the slow cooker and place the beef roast on top and then flip it over to get oil on both sides.

You will then add thyme, marjoram, salt, pepper, and broth and mix it all around a bit to coat the meat.

Cover and cook on high 4 hours or low 6-7 hours, checking every few hours if you’re home (don’t worry if you can’t check – it won’t burn).

Once the meat is cooked and tender, turn off the heat and let the roast sit uncovered for 5 minutes or so for gravy to thicken slightly.

Serve on a platter with the gravy, slicing portion sizes for each plate.

Great paired with the broccoli pictured or other vegetable of choice. Serve over or alongside potatoes, rice, or noodles if desired.

What to Serve with your London Broil

I served mine with my Sauteed Broccoli with red peppers (as seen in the pictures). So easy to prepare and cook the broccoli 20 minutes before the London broil crock pot recipe is done.

Also fabulous served with mashed potatoes (great for topping with the extra gravy!), mac and cheese, side salad, rice, or just about anything!

Add crusty bread or my homemade Southern biscuits, and you have a fabulous meal the whole family will love!

Also delicious served with my Recipe for Mushroom Risotto or my Cream of Peas.

Don’t miss the FAQs below the recipe!

Print Recipe

4.97 from 26 votes

London Broil Crock Pot Recipe

This London broil crock pot recipe takes very little effort. However, you won't believe what a tender, flavorful meat you end up with along with a delectable gravy that's great served over rice or noodles or sopped up with some homemade bread!

Prep Time5 mins

Cook Time4 hrs

Total Time4 hrs 5 mins

Course: Main Course, Meat

Cuisine: American

Servings: 6 servings

Calories: 242kcal

Author: Savory With Soul

Equipment

• Slow Cooker

Ingredients

• 2 pounds London broil or other lean beef roast
• 2 Tbsp olive oil (or oil of choice)
• 2 tsp dry thyme
• 2 tsp dry marjoram
• ½ tsp salt
• ½ tsp black pepper
• 1 cup French fried onions (like Durkee – I used a store brand), lightly crushed
• 2 cups beef broth (or chicken)

US Customary – Metric

Instructions

• Turn crock pot to high heat and add oil to bottom.
• Place London broil on top of oil move it around a bit to coat, then flip over.
• Add thyme, marjoram, salt, pepper, fried onions, and broth. Mix around a bit to coat.
• Cover and cook on high 4 hours or low 6-7 hours, checking every few hours if you're home (don't worry if you can't check – it won't burn).
• Once meat is cooked and tender, turn off heat and let sit uncovered for 5 minutes or so for gravy to thicken slightly.
• Serve on a platter with the gravy, slicing portion sizes for each plate. Serve with the broccoli pictured or other vegetable of choice. Serve over potatoes, rice, or noodles if desired.

Nutrition

Calories: 242kcal | Carbohydrates: 1g | Protein: 36g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 92mg | Sodium: 588mg | Potassium: 607mg | Fiber: 1g | Sugar: 1g | Calcium: 38mg | Iron: 3mg

FAQs For Tender London Broil

Do I need to brown the meat on the stove top before slow cooking?

No – not with this recipe. I like to make my recipes as simple as possible. This includes dirtying as few dishes as possible. I really don’t like to have to cook anything on the stove top before slow cooking.

I realize that browning could increase the flavor of this London broil, but I don’t believe you’ll miss it. This recipe is very flavorful, fall-apart tender, and easy.

What if I don’t have the fried onions (and can’t find them)?

If you don’t have fried onions, you can substitute a package of dry onion soup mix instead. Although I haven’t tried using onion soup mix, I believe the results will be very tasty and similar to using fried onions.

Alternately, you could use a finely chopped fresh onion placed under the London broil before cooking and sprinkling 1/4 cup of flour in with the broth.

What if I can’t find London broil? What is it anyway?

London broil is a beef roast cut that is also called top round, top blade, or flank steak.

It’s a cut of meat with very little fat or marbling and can be tough if not cooked properly. Many times it’s broiled in the oven for a short time (while still quite red in the center) and sliced thin to serve.

I like how using a tougher, flavorful cut of meat in the slow cooker really maximizes the meat’s flavor and tenderizes it along the way.

If you don’t have London broil or the other cuts above, feel free to use any lower fat cut of beef that you can find.

Be sure to let me know what cut of beef you used for this recipe and how it turned out for you in the comments below!

Also, let me know your favorite sides to go with it!

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