London Broil for the Slow Cooker

London broil for the slow cooker turns out tender and delicious. You can choose to marinate or just soak in the sauce low and slow all day. With a thick mushroom gravy, this top round or other beef cut choice turns out fork tender and leftovers can be enjoyed the next day too.

Slow Cooker London Broil Recipe

London broil is a cooking method rather than a specific cut of meat. This and How to Cook a London Broil in the Oven traditionally involves marinating, then slow cooking, baking or grilling. Using tougher cut of beef you can achieve a flavorful and tender result this way. While it can be made from various cuts, certain cuts are better suited for this cooking technique due to their texture and marinating qualities.

Remember that marination plays a vital role in the success of your dish, with this method though that isn’t quite as necessary since it will sit in the sauce for hours upon hours essentially achieving the same outcome. Either way turns out delicious. You can soak for 2-24 hours or start with a flank steak which is a popular choice.

Choose a cut that can benefit from marination. Tougher cuts of meat like flank steak, top round, and bottom round are great choices because marinating helps break down their muscle fibers and add flavor. Here are some popular cuts of beef that work well for making Slow Cooker London broil:

Best Cut for London Broil

1. Tri-Tip is often associated with grilling, it can also be used to make a delicious London broil. It’s a versatile and flavorful cut that benefits from marination to enhance its tenderness.
2. Flank Steak is one of the most commonly used cuts for making London broil. It’s a lean and flavorful cut that benefits from marinating and cooking quickly at high heat. The marination helps tenderize the meat, and when sliced against the grain, flank steak becomes tender and delicious.
3. Top Round Steak is another excellent option for making London broil. This cut is lean and relatively affordable. It’s important to marinate the top round steak to add flavor and help tenderize it before cooking.
4. Bottom Round Steak is lean and slightly tougher than top round. Marinating and cooking it properly can yield a flavorful and tender London broil. As with other tougher cuts, slicing against the grain after cooking helps improve its tenderness.
5. Sirloin Tip Roast or Steak is another option for making London broil. It’s a flavorful cut that responds well to marination and can be grilled or broiled for a tasty result.

Opt for cuts that are of uniform thickness, as this ensures even cooking. If the cut is thicker, it’s a good idea to butterfly or slice it before marinating and cooking. Regardless of the cut you choose, it’s crucial to slice against the grain when done. This step shortens the muscle fibers and enhances the meat’s tenderness.

London Broil and Gravy

Marinade

If you would like to marinate beforehand (optional) add the following ingredients into a gallon freezer bag; 1/4 cup olive oil + 2 tablespoons red wine vinegar + 3 tbsp minced garlic + 2 tablespoons fresh chopped parsley + 1 tablespoon fresh chopped rosemary + 1 tablespoon fresh chopped thyme + 1/2 tsp Salt and pepper. Add meat, seal, lay flat in fridge for 2 hours to overnight. Then follow steps above, taking meat out of bag. For this recipe you need;

Ingredients

• 1.5-2 lbs top round steak or flank steak are most popular, 1.5-2″ thick
• 1/2 c beef broth or water
• 1 tsp oregano
• 1 tsp basil and salt
• 1/2 tsp pepper
• 1 tbsp minced garlic
• 1 can cream of mushroom soup 10.5 oz
• You’ll want a cutting board and a sharp knife to slice after you cook the London Broil and ready to eat

Some prefer to sear the outside at the beginning too. This does help to keep the juices in but I like to provide the easiest, low prep approach. If you do choose to brown the outsides first just do so with a bit of olive oil in a pan over medium high heat. Only a few minutes on all sides will do the trick.

There isn’t a ton of difference between this and our Slow Cooker Pot Roast and Gravy meal that we have loved over the years. The biggest differentiation between the two is the sauce, and marinating the protein as well. We explain all the choices on how to make this in the recipe card below so you can decide what you have time for.

I DO suggest that you soak overnight. Just prep the night before so when you are in a rush before work you can just lift it out of the bag and you’re ready to go with your London Broil Crock pot dish. Another choice is to coat the outside with our tri tip dry rub to maximize the intensity of the flavors overall.

How to Cook London Broil in a Crockpot

• Add beef to slow cooker. Add broth around the meat.
• Spread oregano, basil, salt and pepper on top of the meat. Sprinkle minced garlic on top of spices.
• Pour condensed soup on top of the meat, spread out over the top to cover and keep moist.
• Cover the slow cooker and heat on low for 6 hours or until it reaches medium-rare 130 degrees F.
• Remove and slice AGAINST the grain for tender slices. Serve with gravy from pot poured over the top.

When home you can make mashed potatoes, Instant Pot rice or fried biscuits to serve it with and you’re set. Keep all the sauce you can inside the pot because it is important if you do have leftovers. To keep it moist you will want to coat each piece before storing in airtight containers and storing in your fridge to enjoy the next day.

Slicing your London broil recipe when at the optimal internal meat temperature is essential because it helps break up the muscle fibers and makes the meat more tender to bite. If you’re unsure about the direction of the grain, you can make a small cut in the meat to see how the fibers run before slicing the entire piece.

How do You Slice London Broil?

1. Preparation
   • Allow the cooked beef to rest for a few minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful outcome.
2. Identify the Grain
   • Look closely at the surface of the meat to determine the direction of the grain (muscle fibers). The grain appears as long lines or striations on the meat’s surface.
3. Slice Against the Grain
   • Place the on the cutting board with the grain lines running horizontally.
   • Position your knife perpendicular to the grain lines, meaning the knife should be at a 90-degree angle to the lines. This is the most important step to achieve tenderness.
   • Begin slicing across the grain, making thin slices. Use a smooth, controlled motion to avoid tearing the meat fibers.
4. Consistency
   • Try to maintain a consistent thickness for your slices. This helps ensure that each piece has a similar texture and tenderness.
5. Bias Slicing
   • To maximize tenderness, consider slicing the London broil at a slight angle (about 45 degrees) to the grain. This technique, known as “bias slicing,” shortens the muscle fibers even further, resulting in a more tender bite.
6. Serve and Enjoy:
   • Arrange the sliced London broil on a serving platter or individual plates.
   • The sliced meat is now ready to be served and enjoyed in various dishes, such as sandwiches, salads, or as a main course with your favorite sides.

With proper slicing techniques, you’ll be able to enjoy the full flavor and tenderness of your slices, making your meal even more satisfying. Now jump to recipe and let us know if you add anything else we might want to try the next go around.