Yield: 6 servings
Crockpot London Broil
This dump-and-go Crockpot London Broil is an easy, hearty meal with ultra-tender beef slow cooked in a rich gravy with potatoes and carrots! A comforting all-in-one pot dinner, perfect for busy weeknights!
Ingredients
- 2 lb London broil
- 2 tablespoons Worcestershire sauce
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 1 (10.5 oz) can cream of mushroom soup
- 1 large yellow onion, sliced
- 1 lb small golden potatoes
- 2 cups baby carrots
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Instructions
- Optional: Set the London broil on the counter for 30 minutes to warm to room temperature. Sear in a hot skillet with a little oil on each side until golden brown. (This will help deepen the beef flavor, but is optional!)
- Place the London broil in the bottom of a 7-quart crockpot (or larger). Pour the Worcestershire sauce over the top of the meat. Season the meat with garlic powder, onion powder, salt and pepper.
- Cover the meat with the cream of mushroom soup, spreading the soup to coat the top of the meat. Top with the onion, potatoes and carrots.
- Place the lid on the crockpot and cook on low for 6 to 8 hours, or high 4 to 6 hours, until fork tender. (The longer and slower cook time will give the most tender results.) Serve warm!
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Notes
Store: Store leftovers in an airtight container in the fridge for up to 5 days.
Reheat: If you’re reheating a small portion, the microwave will be your quickest bet. If you’re reheating for multiple people and have some time, we recommend reheating it in the slow cooker! Reheat on high for about 30 minutes, giving it a good stir a few times.
Freeze: You can freeze leftovers for up to 3 months in an airtight container or freezer bag. We usually only keep the beef since potatoes can get mealy in the freezer. Thaw overnight in the fridge before reheating.
Veggies: We recommend cutting your onion into larger pieces, otherwise they can almost disappear in the gravy as they cook. If you’d like to add more vegetables, try sliced mushrooms or sweet peas. Wait to add the peas till the end as they just need to warm up. The slight pop of sweetness is great against the richness of this dish.
Potatoes: We used baby gold potatoes as you do not need to cut them before adding. The potatoes turned out perfect, tender and soft. If using a larger potato, we suggest peeling the skin and cutting the potatoes into quarters.
To Sear or Not: Searing adds an extra depth of flavor, but this crock pot London broil will turn out great either way. If you have the time, sear it! If you are in a rush and skip it, no one else will know the difference. We usually do not sear our London broil and everyone gobbles it up!
Easier Cleanup: Save time scrubbing your crockpot by using a crockpot liner. Just toss it in the trash when dinner is done!
Nutrition
Serving: 1 serving, Calories: 316kcal, Carbohydrates: 24g, Protein: 39g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 3g, Cholesterol: 95mg, Sodium: 933mg, Potassium: 1143mg, Fiber: 4g, Sugar: 4g, Vitamin A: 5892IU, Vitamin C: 19mg, Calcium: 74mg, Iron: 5mg