This recipe for slow-cooked, tender London broil is incredibly simple and absolutely mouthwatering. The flavor is slightly sweet but mostly savory. Look no further if you’re looking for a simple, start-to-finish recipe for tender, pull-apart London broil.
Like I did, you can serve this meat with mashed potatoes, steamed rice, or vegetables. I’ve provided links to some of my favorite side dish recipes below for your London boil.
The typical response to the question “What cut of meat is London Broil” is a flank steak cut. Therefore, when buying your meat at the grocery store, be sure to look for either labels. When cooked properly, this relatively inexpensive cut can deliver a lot of flavor.
Due to its extreme leanness and low fat content, this meat cut has a tendency to be tough. One of the reasons I personally prefer to cook London broil slowly and thoroughly is because it results in extremely tender and delicious meat.
How long do I cook London Broil in a slow cooker?
Yes, but you will have to change the cooking time. Cook it for four hours instead of five or six hours on high, then check the temperature. The internal temperature of the meat should be 130 to 135 degrees F at its thickest point.
Ingredients needed:
You’ll need the following ingredients for this crock pot London broil recipe. When you’re ready to start preparing, scroll down to the bottom of the page to find our recipe card’s directions and measurements.
Optional cornstarch slurry:
The roast can be eaten shortly after your cravings start, thanks to the fact that marinating and cooking happen at the same time. For comparison, in typical London Broil recipes, the less expensive cut of meat needs to marinate for 2–3 hours for every inch of roast. I’ll call that a serious time-saving win!.
Yes, but only to a point. The crockpot’s moist, low heat creates an ideal environment for breaking down the collagen and connective tissues that give meat its tough texture. However, muscle fibers cook more quickly than connective tissues, and when they’re “overcooked,” they start to shrink and turn tough. Finding the right balance is important; once your meat is fork tender, it’s time to stop cooking. That takes about 8 hours in my slow cooker (or my Instant Pot set to slow cook).
I always prefer the low and slow cooking method when it comes to tough cuts of meat, like the ones we use for London broil. The connective tissues that can make leaner cuts tough can be broken down by cooking at a lower temperature for a longer period of time. Your roast will be almost perfectly tender once they’ve been decomposed over a long period of time!
I’m beginning to yearn for stick-to-your-ribs food as the days get shorter and the temperature drops. Your dependable Crockpot is the best (or easiest) way to prepare hearty roasts, meaty stews, and flavorful gravies, so using it for this straightforward recipe is a no-brainer.
Give your meat a quick sear all over to get some of that crave-worthy Maillard reaction happening, then toss it in your crock pot with the remaining ingredients, set it, and forget it. (Well, forget is a strong word. The heavenly smells it gives off will make that darn near impossible.)