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slow cooker london broil plated
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5 from 5 votes

Easy Slow Cooker London Broil

This slow cooker London broil recipe is an even easier way than the traditional oven method to make a melt-in-your-mouth tender roast! 
Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 20 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 463kcal
Author: Danielle Wolter

Equipment

Ingredients

  • 3-4 pounds London broil
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 1 tablespoon cooking oil
  • ½ cup red wine
  • ½ cup brandy
  • 2 whole shallots sliced
  • 4 garlic cloves minced
  • 2 tablespoons dijon mustard
  • 3 sprigs fresh thyme
  • 2 tablespoons soy sauce
  • 2 teaspoons instant coffee
  • 2 tablespoons brown sugar
  • 2 whole carrots cut in 1" pieces
  • 14 ounces red potatoes halved or quartered (depending on size)

Instructions

  • Heat the cooking oil in a skillet over medium high heat. 
  • Season the London broil with salt and pepper and sear for about 1 minute on each side, until a brown crust is formed.
  • Remove from the skillet and place in the slow cooker insert. 
  • Add the remaining ingredients (except carrots and potatoes).
  • Cook on low heat for 8-10 hours. 
  • When 3 hours of cook time remain, add the carrots and potatoes. **for best results, lift the meat up and place the carrots and potatoes in the liquid, placing the meat back on top.
  • Use a large spoon to break up chunks of meat and serve with the carrots, potatoes, and cooking liquid. Serve.

Notes

    1. To thicken the gravy, mix 1 tablespoon of cornstarch with 1 tablespoon water to make a cornstarch slurry. Place the cooking liquid in a saucepan (add 1 cup of beef broth if there is not enough liquid) and bring to a simmer. Slowly stir the cornstarch slurry in while simmering. Remove from heat and serve.
    2. Sear the meat on all sides in a hot skillet before adding it to the slow cooker. This will help to lock in the flavors and create a wonderful crust on the outside of the meat.
    3. Set your slow cooker to low and cook the London broil for 8-10 hours, or until it's cooked through. Resist the temptation to peek inside, as opening the lid will let out all of the precious heat.
    4. Once the meat is done cooking, let it rest for 10 minutes before slicing into it. This will allow all of the juices to redistribute, making for a juicier, more flavorful dish.
    5. Don't cut the potatoes until you are ready to add them - otherwise, they turn brown.
    6. For more flavorful results, salt the London broil and let it sit in the fridge, uncovered, overnight before cooking. 
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Nutrition

Serving: 4ounces | Calories: 463kcal | Carbohydrates: 20g | Protein: 55g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 138mg | Sodium: 1337mg | Potassium: 1239mg | Fiber: 3g | Sugar: 9g | Vitamin A: 12797IU | Vitamin C: 14mg | Calcium: 92mg | Iron: 5mg