This London Broil Crock-Pot recipe gives you the most fall-apart, melt-in-your-mouth, crazy-moist, and tender beef roast of the century.
A slow-braised beef roast was a regular occurrence in my parents’ house when I was growing up. The smell of beef simmering in juices on the stove is a core memory for me, partially because many times, my mom would already be searing the meat by the time I woke up for school. As a result, I got on the bus smelling like seared beef, which my friends found hilarious. Mom would set it up to simmer in a pot all day while everyone was away at work and school, and no one had to work too hard to make dinner at the end of a long day.
These days, her kids aren’t going to school anymore, so Mom gathers us together on Sundays when we’re all free (or, in my case, in town) to enjoy beef roast, rice, and gravy. She still starts it in the morning, but she uses a Crock-Pot nowadays because it delivers a flawless, tender roast. We’ll sit outside on the patio as dinnertime approaches, chatting around the smells of braised goodness wafting out of the back door.
This London broil recipe is a nod to my mom’s incredible braised beef recipe. It’s tenderized over six to eight hours in a Crock-Pot, so it practically falls apart. The onions give the gravy deep, sweet notes, while the garlic elevates the succulent beef. You really can’t go wrong with this one, especially since it’s a slow-cooker recipe. Invite over some friends and family for this beautiful, delicious centerpiece of a meal.
Is This Crock-Pot London Broil Healthy?
This London broil Crock-Pot meal is healthy, hearty, and good for the soul. London broil recipes typically use a lean cut of beef (such as top round or flank), meaning its fat content is relatively low. Beef is full of nutrition—it’s a good source of B vitamins and minerals, such as iron, potassium, and magnesium. This recipe pairs the beef with a healthy fat source (olive oil) for the searing, too. The only thing I would suggest here is pairing the beef with some healthy sides, like fresh vegetables and brown rice, to make it a complete and well-rounded healthy meal.
As written, this recipe is suitable for keto and low-carb dieters, and it’s also fine for gluten-free and dairy-free folks.
London Broil Explained
First thing’s first: Despite what the name might imply, a London broil is not from London. This is an American dish, and it doesn’t have any roots in the UK. It’s also not a specific cut of beef, regardless of the fact that many grocery stores print “London broil” on beef cuts in the meat section. It’s like they’re trying to confuse us!
Traditionally, London broil referred to a long-marinated flank steak that is grilled to medium-rare, but the term now includes other lean, tough cuts of meat, such as top round. And obviously, you don’t have to marinate or grill it. You can slow-cook it like we do in this recipe, with results that are just as tender and tasty as the grilled variety.
FAQs & Tips
To store leftover London broil, let it completely cool down first. Once it has reached room temperature, transfer your London broil to a large airtight container, and cover it with the gravy to prevent drying out. You can place it in the fridge for up to 4 days. You can also freeze it in freezer-safe containers or Ziploc bags for up to 3 months. Simply thaw in the fridge overnight before reheating in the microwave or on the stove.
You may be tempted to throw in other ingredients such as carrots or potatoes to create more of a stew. You can absolutely do this! Keep in mind, though, that it will change the flavor of the gravy. Most people enjoy this change of flavor—the carrots add more sweetness, and potatoes may add a starchy texture and absorb some of the salty flavors of the juices—so if you’re used to beef stew with these extra flavors, go ahead and throw them into the pot.
You don’t necessarily have to, but it’s not a bad idea at all! Allowing your London broil to rest for 10 minutes prior to slicing will help it retain its juices, making for a more enjoyable meal.
As a London broil uses a rather lean cut of beef, people often complain about its tendency to become tough and dry. However, this is usually due to overcooking and using something other than a Crock-Pot as a vessel. Slow-cooking a London broil is the preferred method, as the low temperature over a long period of time helps break down the connective tissues that cause leaner cuts to be tough. So, as long as you follow this recipe to the T, you shouldn’t encounter any toughness.
Serving Suggestions
If you aren’t adding carrots and potatoes to your Crock-Pot, this London broil and a side of Roasted Potatoes And Carrots are best friends. The gravy produced from the London broil complements these extra vegetables really well. You could also whip up a side of Air-Fried Green Beans, Pan-Fried Broccoli, or my absolute favorite starch to go with my mom’s beef gravy: plain ol’ brown rice.
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