London Broil with gravy in a slow cooker turns out tender and delicious made with a thick mushroom gravy. Made with top round roast or other beef cut choice, it always turns out fork tender and leftovers can be enjoyed the next day too.
If you love one pot meals you can throw together in the morning and enjoy for dinner this is another surprisingly wonderful and easy Crockpot recipe we love. Using cream of mushroom soup for gravy this is comfort food on a fork.
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 slow cooker flank steak which is a popular choice.
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.
Also, 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 this; Tri-Tip can also be used to make a delicious London broil.
Ingredient Notes
Top Round Steak is what we used here. 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. Fall apart 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.
London Broil 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;
How long should you marinate London Broil?
I DO suggest that you soak overnight for best results. 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.
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.
How Long to Cook London Broil in Slow Cooker
You definitely don’t want to rush this. You need a decent amount of time to break down the connective tissues so it is fork tender as possible. You will do this on low heat 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.
Do you need to sear beef before slow cooking?
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.
Can you add potatoes?
You could add potatoes and carrots. I would suggest halved red or russets and/or up to a bag of baby carrots or large chunks. This is a great option if you want all your food to cook together for an easy one pot meal. Just add around the meat at the beginning and slow cook away!
How to Make the Gravy
There really isn’t anything you need to do to make the sauce as the cream of mushroom soup added with the drippings and seasonings will create a thick gravy you can spoon over the top of each piece without the need to thicken at all.
What temperature should London broil be cooked to?
You do not want to cook this too long or it will get tough. Pink inside is ideal and in the thickest part of the middle should reach 130 degrees F. ideally. Remember that it will continue to rise about 5 degrees while it rests so keep that in mind. When resting keep covered and always slice against the grain to be tender when served.
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.
Crockpot London Broil Recipe
Equipment
- 1 slow cooker
Ingredients
- 1.5-2 lbs top round steak, or flank steak are most popular, 1.5-2" thick
- 1/2 cup broth
- 1 tsp oregano
- 1 tsp basil
- 1 tsp salt
- 1 pinch pepper
- 1 tbsp minced garlic
- 1 can cream of mushroom soup, 10.5 oz
Marinade
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 3 tbsp minced garlic
- 2 tbsp parsley
- 1 tbsp rosemary
- 1 tbsp thyme
- 1/2 tsp salt and pepper
Instructions
- Marinated London Broil Slow Cooker – If you would like to marinate beforehand (suggested to do the night before) add the following ingredients above into a gallon freezer bag. Add meat, seal, lay flat in fridge for 2 hours to overnight. Then follow steps below after taking meat out of bag.
- 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. (timing will depend on thickness of your meat but you want it to be medium-rare at 130F in the thickest part)
- Remove and slice AGAINST the grain for tender slices. Serve with gravy from pot poured over the top.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQ
No, London broil does not get more tender the longer it cooks; in fact, it can become tougher if overcooked. Typically made from lean cuts of beef like flank steak, top round, or sirloin, which are not naturally tender. These cuts can become chewy and dry if cooked beyond medium-rare.
Yes, low and slow cooking flank steak or top round roast (traditionally used cuts) makes them as fall-apart melt in your mouth as possible. I suggest that you cook it in a thick gravy too in order to add flavor, creaminess and keep it as moist as possible.
