Johnny’s Slow Cooker London Broil

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing Johnny's Slow Cooker London Broil recipe, a delicious and effortless way to prepare a tender and flavorful beef dish. This recipe takes advantage of the slow cooker's magic, allowing the flavors to meld together while the meat becomes incredibly tender. With just a few simple ingredients, including a juicy London broil cut, this recipe is perfect for busy individuals looking for a hassle-free yet satisfying meal. The slow cooking process ensures that the meat is infused with rich flavors, resulting in a melt-in-your-mouth experience.

Keywords: slow cooker, London broil, tender, flavorful, effortless.

Johnny's slow cooker london broil recipe details

Johnny’s slow cooker london broil recipe, recipe Rating: 4.7
Number of votes:125

This recipe came from the desire to make a pot roast, but all I had on hand was a London broil. I made this on the fly and it turned out great. My wife took the leftovers to work and everyone wanted the recipe, hope you all like it. Start it before work and when you come home you’ll be into some good eats.

Ready in: 6 hours 30 mins

Ingredients

Serves: 4

• One onion, peeled, halved, and sliced
• 1 (6 ounce) bag baby carrots
• 3 to 4 potatoes, quartered
• 1 (2 to 3 pound) London broil
• Creole seasoning for dry rub (recipe follows)
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1/2 cup red wine
• 2 cups beef broth (bouillon cubes can be used)
• Creole seasoning:
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Preparation method

Prep: 30 mins | Cook: 6 hours

1. In a 3 quart slow cooker place sliced onion on the bottom, then the carrots, then the potatoes in layers.
2. Heat a large skillet over medium-high heat, take the steak or roast and cut into 3 pieces (for sake of fitting in the slow cooker), and rub generously with the Creole seasoning all over. Put about 2-3 tablespoons of oil in skillet and tip side to side to coat pan.
3. Place the seasoned meat in pan and sear on all sides until well browned. It will smoke a little so open a window or turn on vent. Take meat from pan and set aside on a plate. Take your ½ cup wine and pour in the pan to deglaze the good stuff that stuck to it during searing lightly run a spoon or fork around to help loosen it up (pan should still be hot enough to help bubble the scrapings off)
4. Pour the wine and scrapings into the slow cooker, getting as much as you can out of the pan. Also pour in the soup and the broth. It will seem like there isn’t enough liquid, but the meat will produce the remainder as it cooks, trust me.
5. Now place the meat in as well as you can, it will be a tight fit but will cook down, so if the lid don’t fit don’t worry. Set the crock pot to low for 8-10 hours, or high for 6 hours, After that set to keep warm.
6. Remove meat carefully. If the gravy is thin at the end, combine 2 tablespoons cornstarch + 2 tablespoons cold water mix well. Slowly stir cornstarch mixture into gravy, repeat until desired thickness is reached.
7. Directions for Creole seasoning: Combine all ingredients and mix well, store in a empty oregano container. Works well for use and storage. Yield 2/3 cup.