Slow cooker London broil is a dinner that tastes like a Sunday roast but costs a fraction of one. You get fork-tender beef and deep brown gravy, with carrots cooked right alongside it. London broil is relatively affordable, but this lean, tough cut can turn into shoe leather if you cook it wrong. But toss it in the slow cooker, and it comes out fabulous every single time.
You know that feeling when you buy a cut of beef, then panic a little when you realize it’s not exactly a quick and easy kind of meat? That’s London broil. I used to avoid it because I wasn’t sure exactly what to do with it. But with beef prices through the roof, I had to give this cut another look, and it turns out the slow cooker is the answer.
Because when you use the Crockpot, it doesn’t taste like a budget dinner. The beef comes out rich and savory, soaked through with the gravy it cooked in. Pull it early, and it slices into neat pieces that look right at home on a nice plate, like something you’d set out for a nice Sunday dinner.
Leave it longer, and it shreds into tender, saucy pieces that pile onto mashed potatoes or tuck into sandwiches. It is the same cut and the same easy cooking method, just two different ways of serving it, depending on your mood.
Below I’ll walk you through the simple ingredients, how to layer everything in the slow cooker, and timing tips. If you’ve been burned by London broil before, this recipe will change your mind.
Looking for more easy slow cooker recipes? Try my slow cooker chicken tikka masala, slow cooker sausage and potatoes, or slow cooker chicken and broccoli bake.
Ingredient Notes
For exact amounts needed see the recipe card below
- London broil: This is a lean, budget-friendly cut that’s perfect for the slow cooker.
- Oil
- Onions
- Baby carrots
- Garlic
- Beef broth
- Ketchup
- Red wine vinegar
- Worcestershire sauce
- Cornstarch
- Seasoning: I use Italian seasoning, cayenne pepper, salt, pepper, and a bay leaf.
- Parsley: For serving.
How to Make Slow Cooker London Broil
- Heat the vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, add the London broil and sear for 3-5 minutes per side, until you get a nice brown crust. Transfer the seared beef to your slow cooker.
- Arrange the sliced onions, baby carrots, and minced garlic around the beef in the slow cooker. If you want to make this a one-pot meal, toss in halved baby potatoes or quartered gold potatoes at this stage instead of serving it over mashed potatoes later.
- In a bowl, whisk together the beef broth, ketchup, red wine vinegar, Worcestershire sauce, cornstarch, Italian seasoning, cayenne pepper, and a generous pinch of salt and pepper. Make sure that the cornstarch is fully dissolved. Pour this mixture over the beef and vegetables in the slow cooker, then put the bay leaf on top.
- Cover your slow cooker and set it to low for 6-8 hours. With London broil, the timing matters depending on how you want to serve it. If you’re planning to slice the meat, check it around the 6-hour mark and don’t let it go much past 7 hours. After that, it becomes so tender it falls apart. That is perfect if you want to shred it, but not what you want for slices.
- Transfer the London broil to a cutting board. If you cook it for 6-7 hours, slice it against the grain into thin strips. If it cooked longer and is falling-apart tender, just shred it with two forks right there on the board.
- Serve with the carrots and don’t forget to remove the bay leaf from the slow cooker before you start ladling out the gravy.
Serving Ideas
My family’s favorite way to serve this is a big scoop of mashed potatoes with the beef and gravy piled right on top. Spoon some of that rich, flavorful gravy over the top, and sprinkle it with fresh chopped parsley. Egg noodles or rice work just as well and soak up the gravy beautifully.
If you want to round out the meal, here’s what I usually reach for:
- Crusty bread or dinner rolls for mopping up any extra gravy left on the plate
- A simple green salad to balance out all that rich, savory beef
- Roasted or steamed vegetables work well if you want something a little lighter alongside
How to Store
Place any extra beef and gravy into a sealed container and stick it in the fridge. It’ll keep well for 3 to 4 days, which makes it a great option for meal prep or an easy weeknight dinner later in the week.
When you’re ready to eat again, skip the microwave if you can. I always reheat mine on the stovetop over medium heat until it’s heated through. It keeps the meat from getting rubbery.
Tips & Tricks
Be sure to check out the step by step instructions
- Timing is important in this recipe. If you want picture-perfect slices of beef, pull your London broil out around the 6-hour mark on low. Push it to 7 or 8 hours, and you’ll have shredded meat. Neither option is wrong; it just depends on what you’re going for.
- If you want more gravy, add an extra ½ to 1 cup of beef broth at the start.
- To make the gravy even thicker, make a slurry of 2 tablespoons cornstarch and 2 tablespoons water, then stir it into the Crockpot after you’ve removed the meat. Switch to high and let it cook for 10-20 minutes to thicken.
- To keep things even simpler, skip the separate side of potatoes altogether and toss halved baby potatoes right into the Crockpot with the beef. They’ll cook right alongside everything else and soak up all that flavor.
Reader Questions
Plan on 6-8 hours on low. The exact timing depends on how you want your meat to turn out. At 6 hours, you’ll have tender meat that still holds together for slicing. By hour 7 or 8, it becomes fall-apart tender and perfect for shredding.
You could cook it on high for 4-5 hours in a pinch. Just keep in mind that the texture won’t be quite as tender, and you’ll want to check it earlier to avoid overcooking.
Always slice against the grain, those visible lines running through the meat. Cutting perpendicular to these fibers gives you shorter muscle fibers in each bite, which means more tender meat. Aim for slices about ¼-inch thick.
Absolutely. Chuck roast, top round, and bottom round all work beautifully with this method. Just stick with tougher, leaner cuts that benefit from long, slow cooking. This is not the way to cook expensive cuts like ribeye or tenderloin.
Technically, no. Your meat will still cook through and taste good. But I really recommend it. That initial sear adds a layer of flavor you can’t replicate any other way, and it only adds about 10 minutes to your prep time.
Sure. Celery, parsnips, turnips, and potatoes all work well. Add heartier vegetables like potatoes at the beginning with the carrots. If you want to add something more delicate like mushrooms or bell peppers, toss them in during the last hour of cooking.
If your meat is tough, it likely didn’t cook long enough. These lean cuts need that full 6-8 hours to break down the tough muscle fibers. Also, if you sliced with the grain instead of against it, even properly cooked meat can seem chewy.
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Slow Cooker London Broil
Ingredients
- 2 ¼ pounds London broil
- 2 tablespoons oil to sear beef
- 2 medium onions sliced
- 2 cups baby carrots
- 4 cloves garlic minced
- 1 cup beef broth
- 3 tablespoons ketchup
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch
- 1 teaspoon Italian seasoning
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
- 1 bay leaf
- Fresh chopped parsley for topping
- Mashed potatoes or egg noodles for serving
Instructions
- Heat oil in a large skillet over medium-high heat. Sear the London broil for 3-5 minutes on both sides, until browned. Transfer seared beef to the Crockpot.2 tablespoons oil, 2 ¼ pounds London broil
- Surround with onions, baby carrots, and garlic.2 medium onions, 2 cups baby carrots, 4 cloves garlic
- In a bowl, combine the beef broth, ketchup, red wine vinegar, Worcestershire sauce, cornstarch, Italian seasoning, cayenne pepper, salt, and pepper. Whisk well and pour into the Crockpot. Top with bay leaf.1 cup beef broth, 3 tablespoons ketchup, 2 tablespoons red wine vinegar, 2 tablespoons Worcestershire sauce, 1 tablespoon cornstarch, 1 teaspoon Italian seasoning, ¼ teaspoon cayenne pepper, Salt and pepper, 1 bay leaf
- Cover and cook for 6-8 hours on low, until tender. (If you want to slice it, don’t cook it too long. After 7 hours, it becomes very tender and falls apart easily.)
- Transfer the London broil to a chopping board and slice or shred it.
- Top with chopped parsley and serve over mashed potatoes, egg noodles, or rice.Fresh chopped parsley, Mashed potatoes or egg noodles
Notes
- Timing is important in this recipe. If you want picture-perfect slices of beef, pull your London broil out around the 6-hour mark on low. Push it to 7 or 8 hours, and you’ll have shredded meat. Neither option is wrong; it just depends on what you’re going for.
- If you want more gravy, add an extra ½ to 1 cup of beef broth at the start.
- To make the gravy even thicker, make a slurry of 2 tablespoons cornstarch and 2 tablespoons water, then stir it into the Crockpot after you’ve removed the meat. Switch to high and let it cook for 10-20 minutes to thicken.
- To keep things even simpler, skip the separate side of potatoes altogether and toss halved baby potatoes right into the Crockpot with the beef. They’ll cook right alongside everything else and soak up all that flavor.
- I don’t recommend cooking this on high.
- You can skip the searing the meat step, but you will lose some flavor.
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Nutrition Information
Nutrition facts are estimates.
