Easy Crock Pot London Broil Recipe

Even though London broil is a type of steak, recipe developer Jessica Morone tells us that cooking it in a crock pot will "give it more of a pot roast consistency because it becomes so tender that you can break it apart with a fork if you want to." Crock pot cooking is also fairly simple since, after an initial sear, Morone points out, "There is very little active time in this recipe." She also says it'll make the house smell nice as it cooks. If you want to make this a one-pot meal, you can add some vegetables to the pot, as well. If you want to add carrots or potatoes, Morone suggests that they can be added 2 hours before the meat is done. If you're using green beans, these will only need 30 minutes or up to an hour.

While Morone tells us, "I do think the combination of beef broth, Worcestershire sauce, and red wine is a great marinade," you don't need to use the wine if you prefer not to keep alcohol in the house. Red wine vinegar makes a great substitute, but you could also just make up the liquid with more beef broth. Yet another option is to use a non-alcoholic wine as this zero-proof beverage would then pair nicely with your finished dish.

Assemble the ingredients for the easy crock pot London broil

In order to make this delightful dish, you will, of course, need some London broil. You'll also be using salt, pepper, and oil for cooking as well as beef broth, Worcestershire sauce, red wine, garlic powder, onion powder, and butter for the sauce.

Sear the steak

Take a paper towel or two and use them to pat the surface of the meat until it's less damp, Sprinkle the dried-off meat with salt and pepper on both sides. Once that's done, heat a heavy pan over medium-high, then add the oil. As it starts to sizzle, put the steak in the pan and sear the first side for 2 to 3 minutes. Flip it over, then sear the second side for an equal amount of time to brown the meat.

Cook the London broil

Mix the broth, Worcestershire sauce, and wine with the garlic and onion powders and pour them into the crock pot, then add the London broil. Top the meat with butter, then close the pot and set it to cook on low for 6 to 8 hours until it is fork-tender.

Cool and eat the tasty meat

Once the London broil is done, allow it to rest for 10 minutes before slicing it or shredding it. Any meat that you do not eat on Day 1 can be refrigerated for 4 days and can also be frozen.

Should you be wondering how to repurpose the leftovers, Morone suggests, "My favorite is to make some of the leftover beef into a sandwich and eat it the next day for lunch." It can also be used in tacos, added to spaghetti sauce, or used to top a baked potato.

Easy Crock Pot London Broil Recipe
5 from 98 ratings
Learn how to make London broil really easily by letting it cook slowly in your crock pot until it is deliciously tender.
Prep Time
Cook Time
shredded meat with potatoes
Total time: 6 hours, 45 minutes
  • 2-pound London broil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon cooking oil
  • 1 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • ½ cup red wine
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons butter
  1. Pat the meat dry with paper towels and season each side with salt and pepper.
  2. Heat a large pan over medium-high heat, then pour in the cooking oil.
  3. Once the oil is hot, sear the London broil for 2 to 3 minutes on each side until lightly browned.
  4. Combine the beef broth, Worcestershire sauce, red wine, garlic powder, and onion powder.
  5. Put the London broil in the crock pot along with the broth mixture and then put the butter on top.
  6. Cover the crock pot and cook the meat on low for 6 to 8 hours until tender.
  7. Let the cooked meat rest for 10 minutes before slicing or shredding it.
Calories per Serving 254
Total Fat 14.0 g
Saturated Fat 5.6 g
Trans Fat 0.0 g
Cholesterol 85.9 mg
Total Carbohydrates 2.2 g
Dietary Fiber 0.1 g
Total Sugars 0.7 g
Sodium 326.3 mg
Protein 25.6 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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