This London broil Crock Pot recipe takes very little effort, but you will end up with a very tender, flavorful meat along with a delectable gravy that's great served over rice or noodles or sopped up with some homemade bread like my wildly popular Easy Homemade Biscuits!
So Fork-Tender and Delicious!
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! Great paired with my Sauteed Broccoli and Creamy Scalloped Potatoes or Macaroni and Tomatoes.
💖 Why You'll Love This Recipe
- Fork-Tender - 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. Check out more of my beef recipes.
- Easy - Just put all the ingredients in the slow cooker and let it cook while you go about your day. Prepare the rest of your dinner around the time your meat will be done.
- Adaptable - You can use any cut of beef for this recipe, especially if it tends to be a tough cut - these tend to be more flavorful and work great for slow cooking, which tenderizes the meat and makes it fall apart.
What You'll Need:
- Beef roast: London broil is the same as top round, bottom round, top blade, or flank steak. Use a low-fat 2-pound beef roast that typically would turn out tough unless cooked slowly.
- Broth: Feel free to use beef or chicken broth or stock. I have used them both, and this recipe turns out delicious with either.
- Herbs: If you don't have thyme or marjoram, feel free to substitute with other similar herbs such as oregano, basil, or your favorite Italian seasoning blend.
(Complete ingredient quantities found below in the recipe card.)
Fried Onions - If you don't have fried onions or can't find them (the typical brands are Durkee or French's), then you can substitute dry onion soup mix instead (one packet). Don't substitute with fresh onions, as you won't get the benefit of the "gravy" at the end. The gravy is produced by the extra broth along with the thickening agent in the onions (they are coated with a flour mixture).
Meat - You can use another cut of meat if you'd like. London broil is also called bottom round, top round, top blade, or flank steak. I like to use a cut of meat that's typically tough, yet it has lots of flavor and is lower in fat. These cuts are typically cheaper, and the slow cooking process does magical things to tenderize the meat and make it fall-apart tender.
🔪 Step-By-Step Instructions
How to Make London Broil in the Crock Pot:
Step 1: Add oil to the slow cooker and place the beef roast on top and then flip it over to get oil on both sides.
Step 2: Add thyme, marjoram, fried onions, salt, pepper, and broth and mix it all around a bit to coat the meat.
Step 3: Cover and cook on high 4-5 hours or low 6-8 hours, checking every few hours if possible (it won't burn if you're unable). Make sure that it's fork tender before you consider it done.
Once the meat is done and tender, turn off the heat and let the roast sit for 5 minutes or so to let the gravy thicken slightly.
Step 4: Serve on a platter with the gravy, slicing or pulling apart with a fork 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.
(Scroll down for printable instructions and ingredient quantities.)
💭 Expert Cooking Tips
- 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!
- London broil is a beef roast cut that is also called top round, bottom 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. 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.
- If you use a larger cut of meat (larger than 2 pounds), you may need to cook the London broil longer. The roast is done when the meat is fall-apart tender.
- You will also want to add more seasonings if your roast is larger. For example, if your roast is double in size, then I would recommend doubling the other ingredients.
- If you have any leftover meat, it stores well up to 3 days in the refrigerator. Reheating is simple by adding the meat to a medium-sized pot and adding a bit of water or broth while heating slowly.
- For reheating, note that the gravy tends to thicken more upon refrigerating, so just eye-ball the amount of liquid so you recreate a bit of broth like you had when the meat was freshly cooked. Also, if you break the meat apart into smaller pieces, it will reheat more quickly.
🧐 Recipe FAQs
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.
Yes, typically meat will get more tender the longer you cook it in a slow cooker. Low and slow is the way to go.
However, you need to make sure to have plenty of liquid in order for the meat to not dry out. This also depends on the tightness of your slow cooker lid. If steam is escaping, the liquid in the pot will leak out and cause the meat to dry out.
Yes, you can overcook your meat. Make sure to follow the instructions and not go over the cook time. This means adhering to the weight of the meat, liquid quantity, and cooking temperature (low or high).
I recommend that you turn your roast over some time during cooking if possible in order to get a more even cooking of the meat. If you're not able, the meat should be fine as long as you have enough liquid to keep the meat from getting dried out.
You don't need to fully submerge the meat - just make sure the lower portion is in the liquid and try to flip the meat over some time during cooking if possible.
The meat will somewhat steam based on the heat and liquid on the bottom of the pot as long as you have a good seal on your lid.
🍲 More Recipes to Love
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London Broil Crock Pot Recipe
- Slow Cooker
- 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 4-5 hours or low 6-8 hours, checking every few hours if you're home (don't worry if you can't check - it won't burn). Make sure to cook until fork tender, even if you need to cook longer than stated.
- 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.
- The roast is done with the meat is fall-apart tender.
- No need to brown the meat on the stove top before adding to the slow cooker.
- If you don't have fried onions, you can use a packet of dry onion soup mix, or you can chop up a fresh onion and add ¼ cup flour (to thicken the broth).
- London broil is also called top round, top blade, or flank steak. Can use any lean, very-little-fat roast.