This easy crockpot London broil (only 10 minute prep time) is tender and delicious! It can be started in the morning and ignored all day until you are ready to eat. If you’d like gravy, prepare it with the drippings just before serving, or use the drippings for an au jus for dipping.
Traditionally London Broil was a preparation method involving marinating and grilling or broiling, but has come to refer to a cut of meat. London Broil is a lean cut of beef, making it a great option for slow cooking to retain juices and prevent drying out. The cut of meat labeled as London Broil is typically top round or flank steak, which are both rear cuts.
Slow cooking London Broil eliminates the need for marinating, since the roast is cooking in its own juices for an extended period of time. This recipe is perfect for busy cooks, since it only takes about 10 minutes to prep it for the crockpot.
Crockpot London Broil
- 2 lbs. London Broil
- salt and pepper, to taste
- 1 clove garlic, sliced
- 1 onion, sliced
- ¾ cup water
- 3 Tbsp. soy sauce
- Season London Broil with salt and pepper. Insert garlic clove slices into roast by making small slits in roast.
- Place about half of the sliced onion in the crock-pot and put roast on top of onions. Top with the remaining ingredients except onion. Arranging the remaining onion slices on top of the roast.
- Cover and cook on low for about 8-10 hours (time varies with individual crockpots).
- When roast is tender and ready to serve, place on a serving platter. You may serve it with the juices or make a gravy if desired.
- To make gravy, blend 2 tablespoons cornstarch with 2 tablespoons of cold water. Form a smooth paste. Pour drippings from crockpot pan into a saucepan and add cornstarch mixture, whisking until smooth. Continue cooking at a simmer, stirring frequently, until thickened.