London broil is traditionally a tough cut of beef that requires marinating and quick, high-heat cooking. Using a slow cooker changes the approach entirely. Cooking the meat low and slow in a savory liquid breaks down the tough fibers.
This recipe takes about 15 minutes of active preparation before the slow cooker does the rest of the work. You get tender beef that you can slice or shred for a hearty dinner.
Why will you love London Broil Crock Pot?
Searing the meat in a hot skillet creates a browned crust that adds deep flavor to the finished dish.
The acidic red wine and Worcestershire sauce help tenderize the beef during the long cooking time.
Adding a small amount of butter on top of the lean meat provides necessary richness and moisture.
London Broil Crock Pot Ingredients
• London broil: This is often a top round or flank steak sold under the name London broil. Look for a cut that is about two inches thick.
• Red wine: A dry red wine like Cabernet Sauvignon or Pinot Noir works well. You can substitute extra beef broth if you do not cook with alcohol.
• Beef broth: Use low sodium beef broth to control the saltiness of the final gravy.
• Vegetable oil: Choose an oil with a high smoke point like canola or vegetable oil for searing the meat.
• Butter: Unsalted butter allows you to manage the overall sodium in the dish.
Exact quantities are in the recipe card below.
How to Make London Broil Crock Pot
Step 1: Sear the beef
Drying the meat thoroughly helps it brown properly in the pan. Heat the oil until it shimmers, then sear the beef just until a brown crust forms on both sides. This step builds the savory flavor base.
Step 2: Prepare the cooking liquid
Mix the broth, wine, Worcestershire sauce, and dried spices in a bowl. Pouring this mixture over the seared meat provides the moisture needed for slow cooking.
Step 3: Slow cook and rest
Cook the beef on low for six to eight hours. Letting the meat rest on a cutting board before slicing ensures the juices redistribute, keeping the beef tender and moist.
How to Store and Freeze London Broil Crock Pot
Store leftover beef and juices in an airtight container in the refrigerator for up to four days. You can freeze the meat in its broth for up to three months. Reheat gently in a saucepan over medium-low heat until the beef reaches 165°F (74°C).
Expert Tips for London Broil Crock Pot
For food safety, whole cuts of beef must reach an internal temperature of 145°F (63°C) and rest for at least 3 minutes. The 10-minute rest in this recipe satisfies this requirement while keeping the meat juicy.
If you prefer not to use wine, replace it with an equal amount of additional beef broth.
Use the leftover cooking liquid as a savory au jus for serving over the sliced beef.
What to Serve with London Broil Crock Pot?
Serve this slow cooked beef with mashed potatoes or egg noodles to soak up the savory broth. Roasted carrots or green beans also make excellent side dishes.
London Broil Crock Pot Recipe FAQs
Can I cook this on the high setting?
Cooking London broil on the high setting is not recommended. The low heat over a longer period is necessary to break down the tough muscle fibers.
Do I have to sear the meat first?
Searing is optional but highly recommended. Browning the outside of the meat adds a lot of flavor to the beef and the cooking broth.
How do I thicken the juices for gravy?
Pour the leftover liquid into a saucepan. Whisk one tablespoon of cornstarch with one tablespoon of cold water, stir it into the liquid, and simmer until it thickens.
London Broil Crock Pot
Ingredients
- 2 pounds London broil 900 g
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 cup beef broth 240 ml
- 1/2 cup dry red wine 120 ml
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons unsalted butter
Instructions
- Pat the London broil dry with paper towels. Season both sides evenly with the salt and black pepper.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, place the meat in the skillet. Sear for 2 to 3 minutes on each side until browned. Transfer the browned meat to your slow cooker.
- In a medium bowl, whisk together the beef broth, red wine, Worcestershire sauce, garlic powder, and onion powder.
- Pour the liquid mixture over the meat in the slow cooker. Place the butter directly on top of the beef.
- Cover and cook on the low setting for 6 to 8 hours. The meat must reach a safe internal temperature of 145°F (63°C) and should be tender enough to slice.
- Remove the meat from the slow cooker and let it rest on a cutting board for 10 minutes before slicing or shredding.
Notes
