Crock Pot London Broil
- Ready In:
- 10hrs 5mins
- Place London Broil in crock pot.
- Slice onions and peppers into rings and place on top of London Broil.
- Top all with stewed tomatoes.
- Pour wine over tomatoes (if using).
- Cook on low 8-10 hours.
Questions & Replies
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This was great! I had a london broil in the freezer and didn't know what to do with it. Threw it in the crock pot (still frozen solid) and let it cook all day and then served it over egg noodles. The family loved it. Changes I made: used 2 onions (mine were kinda small), a red bell pepper (cause that's what I had), and regular chopped tomatoes (again what I had), and a splash of balsamic vinegar (cause I was outta wine). This was easy and tasty! I will be making this a lot come winter.
I've made this twice now.It's a very good recipe and easy to make.Used about half the meat and added 1tsp garlic,1/4tsp black pepper,2T honey,1tsp hot sauce for more flavor.It came out tasting like pepper steak.We had it over rice once and egg noodles once.I also added green beans and peas which worked.Also used diced tomatoes instead of stewed.
I halved this recipe because I only had 1.5 lb london broil. I used just one can of diced tomatoes, a big splash of red wine, and a medium onion. I omitted the peppers as I am more of an onion fan myself. What I added was some fresh cracked black pepper, salt, and a touch of honey and hot sauce (believe it or not) which added some zip to it. The meat cooked for about 5 or 6 hours on low until it started to flake apart. I cut it up in chunks (easy to do at that point) and served it, sauce and all, over some egg noodles (like BothFex). It reminded me of a dish I had in Siena, Italy - not as good, of course, but close enough for a dish thrown together in a crock pot!
I went searching for a London broil recipe because that is what I had bought at the market. Usually I marinate it and grill it, but it's so cold, I didn't feel like getting involved in that. I bought Angus chuck shoulder london broil. I thought this recipe sounded easy enough, and I had the ingredients on hand - except for the tomatoes. I had a 14oz can of chopped tomatoes and a 10 oz can of Rotel mild tomatoes. I thought that it would work, and I was right. Before I put the steak in the CP, I scored it and seasoned it with fajita seasoning (Paul Prudhomme's Fajita Magic). I happened to be working from home during part of the cooking, and when I checked it, I was concerned that it wasn't going to have much flavor, so I added about 1tsp of garlic powder and some salt and pepper on top of the tomatoes. I have to admit that it was a lot better than I thought it was going to be. The meat (after cooking for about 6 hours of med-high cooking in the SLO Cooker) was falling apart. It reminded me of the consistency of pot roast. The flavor was good - I liked the zip of the Rotel tomatoes, not sure if plain would have had enough flavor for me. The vegetables were good - not too soggy, not too crisp. I served it with noodles. One thing - there was A LOT of liquid - very watery. We used a slotted spoon to serve it.
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I live in New England with my husband and three kids. My two oldest are in college this year, one is a senior and one a freshman. My youngest is a sophmore in high school. We love to cheer on their sports teams (my husband travels to all the college spring lacrosse games). We boat in the summer and everyone but me skis in the winter.