Recipe by Karen=^..^=
I threw this in the crock pot one morning 20 minutes before I had to go to work. My husband asked what I was making and I said that I didn't know, I was just tossing stuff in! (I was looking for a way to use up some London Broils that were in the freezer.) My family loved it so much, that it is now a cold weather standard. (In the warmer weather, I use the London Broils to marinate and grill.)
Top Review by Pets'R'us
Made this in a smaller crockpot and cooked it longer, lovely taste and not too salty or too soupy, just like you said, a nice thick gravy! Next time I will cut the potatoes smaller because they were still a bit hard, I think that has to do with the crockpot size again.
- 2 1⁄2 lbs top round london broil beef
- 1 (10 1/2 ounce) can cream of chicken soup, undiluted (or any cream soup)
- 1 teaspoon beef base (I use a paste, but I am sure bouillon would work)
- 1 (1 1/4 ounce) envelope onion soup mix
- 1⁄2-1 lb baby carrots
- 6 medium potatoes, unpeeled and quartered
- 1 onion, peeled and quartered
Directions See How It's Made
- Toss onions, potatoes and then carrots into crock pot.
- Lay meat on top of that (may have to smoosh it in a little).
- Pour on the soup, soup mix and dab the base on top.
- Turn the meat over and then over again, so that some of the soup goes underneath the meat, but some is still coating it.
- Sprinkle with black pepper.
- Cook on low for about 6 hours or so.
- I have made this a few times and have never had to add water-- the soups and meat juices make a lovely thick gravy.
- I make this in a 6 1/2 quart Rival Slow Cooker-- I know it cooks faster than smaller pots.