Whether you're looking for an easy weeknight meal or need something you can prep in the morning and have ready when you get home from work, this London Broil Crock Pot recipe is a comforting, no-fuss dinner that practically cooks itself.
The beef simmers low and slow alongside the potatoes and carrots so when you walk through the door at the end of the day, not only is dinner done, but it smells amazing!
Check out all the other Family Favorite Crock Pot Recipes for even more delicious recipes.
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Table of Contents
- Crockpot London Broil with Vegetables
- Why You'll Love Cooking London Broil in the Slow Cooker
- Money-Saving Tip
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- How long to cook London Broil in Crock Pot?
- Crockpot London Broil with Gravy
- Recipe Tips That Worked for Me
- Recipe FAQ's
- Storage and Reheating Instructions
- More Slow Cooker Recipes You'll Love!
- LOVE this recipe? SAVE it for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- Food Safety Tips
- 💬 Comments
Get ready to enjoy a fork-tender roast, perfectly seasoned potatoes, and sweet, caramelized carrots—all in one delicious dish!
Pair it with crusty bread or a simple side salad, and you've got a complete, satisfying meal with almost zero evening effort.
Looking for more Slow Cooker Recipes for dinner? Try my Meatball Sandwich Recipe, BBQ Ribs, and even my Potato Corn Chowder. Yum!
Crockpot London Broil with Vegetables
This is an updated version of my 2015 recipe, now with new step-by-step photos and instructions.
When I remade this recipe, I added potatoes and carrots to turn it into a complete meal, making it even more convenient for weeknight dinners or prepping ahead.
Why You'll Love Cooking London Broil in the Slow Cooker
Family-Friendly: My kids were the pickiest and they LOVED it!
Reliable Results: Tender meat and well-cooked vegetables every time.
Easy Prep: You only need about 30 minutes to assemble in the morning!
Balanced Meal: Includes protein, starch, and vegetables all in one dish.
Money-Saving Tip
London broil is often one of the more affordable cuts of beef, especially when it’s on sale. Buy it in bulk when prices are low, then portion and freeze for future meals. It’s a great way to stock up on quality meat without overspending.
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
- Instead of London Broil, choose bottom round or top round. You could even use a chuck roast.
- Use Yukon gold, red, or russet potatoes depending on your preference.
- Swap fresh garlic for garlic powder if needed.
- Add celery, mushrooms, or pearl onions.
- Use a packet of onion soup mix for extra flavor.
- Replace beef broth with vegetable broth for a slightly lighter version.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Heat oil in a cast iron skillet to medium high then add the cut of beef.
Step 2: Sear the beef for 1 minute per side until the whole cut is seared.
Step 3: Cut the potatoes and carrots into 1 inch chunks.
Step 4: Add the potatoes and carrots to the bottom of the slow cooker then add the beef on top. Season with the salt, pepper, onion powder, garlic, and pour in the beef broth.
How long to cook London Broil in Crock Pot?
Step 5: Cook on low for 6 to 8 hours, or until the meat is tender and easily pulls apart.
Crockpot London Broil with Gravy
To make a rich, smooth gravy for your crockpot London broil, use a cornstarch slurry.
When you stir this mixture into hot liquid, the cornstarch activates and thickens the liquid without forming lumps.
This helps you achieve a smooth, glossy gravy with the right consistency—especially useful when making gravy from pot roast drippings.
Step 6: After removing the roast, potatoes, and carrots. Whisk the cornstarch into the juices to create a gravy.
Step 7: Whisk until a gravy forms. If it is too thick, add in a tablespoon of gravy until it's to your liking.
Step 8: Shred the beef into 4 to 6 portions. Serve alongside the veggies and gravy.
Recipe Tips That Worked for Me
Sear the meat first – Browning the London broil before slow cooking adds more flavor to the final dish.
Cut veggies into large chunks – This keeps the potatoes and carrots from turning mushy after long cooking.
Thicken gravy at the end – Wait until the meat is done before adding the cornstarch slurry, so the gravy stays smooth.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
London broil is a cooking method, but it's usually sold as top round or flank steak. These are lean, tougher cuts that become tender when marinated or slow-cooked.
Yes, London broil can be used for beef stew, but keep in mind it's a leaner cut (usually top round), so it can be less tender than chuck roast. For best results, cut it into small pieces and cook it low and slow to help break down the muscle fibers and make the meat more tender.
Storage and Reheating Instructions
Refrigerate: Keep leftovers in airtight containers in the fridge for up to 4 days.
Freezer: Place leftovers in freezer-safe containers for up to 3 months.
Thaw and Reheat: Allow to defrost in the refrigerator overnight. Reheat on the stove or in the oven with a splash of broth for moisture. Microwave in short bursts, covered, to avoid drying out.
More Slow Cooker Recipes You'll Love!
Check out my other recipe for Sunday Dinner Pot Roast. Or you might like this recipe for Dill Pickle Roast Beef.
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🗒️Shopping List
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📖 Recipe Card
London Broil in the Crock Pot
Video
Ingredients
- 1.5 - 2 pound beef London Broil
- 2 tablespoons oil
- 3-4 carrots
- 3-4 russet potatoes
- 1 tablespoon minced garlic
- 2 cubes beef bouillon
- 2 cups hot water
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 tablespoon cornstarch
- 1 tablespoon water
Method
- Heat a skillet to medium high heat and add the oil. Once the oil is hot, add the beef and sear for 1 minute per side until whole cut of beef is seared. Set aside.
- Cut the potatoes and carrots into 1” chunks, peel if desired. Set aside.
- While the beef is searing, add the beef cubes to hot water and let dissolve, stir if needed.
- Add the carrots and potatoes to the slow cooker, then add the beef cut on top, finally season with the spices.
- Add the garlic and the beef broth, cover and cook on low for 6-8 hours.
- Carefully remove the beef from the slow cooker and chop or shred into 4-6 potions.
- Drain the juices into a bowl then add and whisk the cornstarch until gravy thickens. Add some water if too thick.
- Serve plated with veggies and gravy.
Nutrition
Notes
Tried this recipe?
Let us know how it was!
Food Safety Tips
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
This recipe has been updated since it first appeared in 2015 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Linda says
I'm getting ready to make this today and will be using a crockpot. Any idea of what cooking time would be for an Instapot?
Linda says
Update on original post....made this in the crockpot, served with sauteed onions and mushrooms. Very good, recipe is definitely a keeper!
Lois says
What a wonderful comment to read this morning. Thank you!!!
Angie Forte says
Gosh! This looks delicious! Who knew it could be so easy. If I stray from the typical ground beef, I'm lost when it comes to how to prepare the different cuts. Thanks for the recipe!
I'd love for you to share it on Something To Talk About link party.
Have a great week! Angie