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How to cook a London broil in the crock pot

If you need a simple crock pot meal, consider making a London broil. London broil is not a cut of meat. The name refers to the preparation of the meat itself. It can be baked in the oven, broiled, grilled or cooked in the crock pot. The crock pot is the best option for tenderising because it cooks on low for several hours, allowing the stringy tissue to break down inside the meat.

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  1. Combine salt and pepper in a mixing bowl. Rub the seasonings all over the London broil with your hands.

  2. Use a sharp knife to cut 0.5cm (¼-inch) to 1cm (½-inch) slices in the meat. Cut enough slices for the garlic you sliced from a clove. Insert the garlic into the slices on the London broil.

  3. Place one of the sliced medium onions into the bottom of the crock pot.

  4. Place the London broil over the sliced onion.

  5. Add the bay leaves, water, soy sauce and the second sliced onion.

  6. Cover the crock pot. Cook on low for 8 to 10 hours.

  7. Check the temperature of the meat. It must reach 50ºC to 57ºC (125 to 135 degrees Fahrenheit).

  8. Cut the London broil against the grain into small strips. Serve the meat immediately.

  9. Tip

    To make a thick gravy for your London broil, turn the crock pot to high, whisk together 2 tbsp cornstarch and 2 tbsp cold water and stir into the crock. Cook on high another 15 minutes or until the liquid in the pot begins to thicken.

    Grocery stores often mislabel London broil as a cut of meat. However, top round roast and flank steak are the actual cuts of meat used to make London broil.

    Combine all ingredients in a roasting pan and bake the London broil in the oven at 220ºC (425ºF) for 35 minutes for a quick dinner option. It is important to marinate the meat before preparing it in the oven to tenderise and ensure that it does not dry out.

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Things You'll Need

  • 1.150kg (2 ½ pounds) London broil roast
  • 1 tbsp. salt
  • 1 tbsp. pepper
  • 1 clove sliced garlic
  • 2 medium sliced onions
  • 2 bay leaves
  • 1 cup water
  • 2 tbsp. soy sauce
  • Cooking thermometer
  • 2 tbsp. cornstarch

About the Author

Angela LaFollette holds a Bachelor of Arts in advertising with a minor in political science from Marshall University. LaFollette found her passion for writing during an internship as a reporter for "The West Virginia Standard" in 2007. She has more than six years of writing experience and specializes in topics in garden and pets.

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