London Broil in the Crock Pot
Make tender London Broil in the Crock Pot with potatoes, carrots, and rich gravy. An easy slow-cooked meal for busy weeknights!
Servings: 6 servings
Calories: 342kcal
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
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1serving | Calories: 342kcal | Carbohydrates: 24g | Protein: 38g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 92mg | Sodium: 323mg | Potassium: 1117mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5097IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 4mg
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