How To Cook London Broil In Crock Pot

ByLily

Slow-cooking london broil in a crock pot turns a tough cut into fork-tender shreds perfect for sandwiches. If you want to know how to cook london broil in crock pot the right way, this guide walks you through every step. London broil is not actually a specific cut of meat. It usually refers to top round, bottom round, or flank steak. These cuts are lean and tough when grilled or roasted quickly. But when you cook them low and slow, the muscle fibers break down and the meat becomes soft and easy to shred.

A crock pot is the perfect tool for this job. You dont need fancy equipment or advanced skills. You just need a few simple ingredients and some patience.

Why London Broil Works In A Crock Pot

London broil comes from working muscles, so it has lots of connective tissue. High heat makes that tissue tighten up and turn chewy. Low, moist heat does the opposite. It melts the collagen into gelatin, which gives you that fall-apart texture.

Most london broil cuts are also very lean. That means they can dry out fast in the oven. A crock pot keeps them surrounded by liquid and steam, so they stay moist the whole time. This is why slow cooking is one of the best methods for this cut.

How To Cook London Broil In Crock Pot

Follow these steps and you will get tender, flavorful beef every time. The whole process takes about 15 minutes of prep and 6 to 8 hours of cooking.

Ingredients You Will Need

  • 2 to 3 pounds of london broil (top round, bottom round, or flank)
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 2 tablespoons cornstarch (optional, for gravy)

Step 1: Season The Meat

Pat the london broil dry with paper towels. This helps the seasoning stick. Mix salt, pepper, thyme, and rosemary in a small bowl. Rub the mixture all over both sides of the meat.

If you have time, let it sit at room temperature for 20 minutes. This is not required, but it helps the flavors sink in.

Step 2: Sear The Beef (Optional But Recommended)

Heat olive oil in a skillet over medium-high heat. Sear the london broil for 2 to 3 minutes per side. You want a brown crust, not a cooked center.

Searing adds deep flavor to the final dish. If you are short on time, you can skip this step. The crock pot will still cook the meat through.

Step 3: Layer The Crock Pot

Place sliced onions at the bottom of the crock pot. Put the seared beef on top. Add minced garlic around the meat.

Pour in the beef broth, soy sauce, and Worcestershire sauce. The liquid should come about halfway up the meat. If it does not, add a little more broth or water.

Step 4: Set The Temperature And Time

Cover the crock pot with its lid. Cook on low for 7 to 8 hours or on high for 4 to 5 hours. Do not lift the lid while cooking. Every time you open it, you lose heat and add cooking time.

The meat is done when it shreds easily with two forks. If it still feels tough, cook it longer. Toughness means the connective tissue has not broken down yet.

Step 5: Shred And Serve

Remove the beef from the crock pot and place it on a cutting board. Let it rest for 5 minutes. Shred it with two forks, pulling against the grain.

Return the shredded meat to the crock pot and stir it into the juices. This keeps it moist and flavorful.

How To Make Gravy From The Juices

If you want a thicker sauce, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir it into the hot liquid in the crock pot. Turn the setting to high and cook for 10 to 15 minutes until the sauce thickens.

You can also use a slurry of flour and water if you do not have cornstarch.

Tips For The Best Results

  • Choose a london broil that is at least 1.5 inches thick. Thinner cuts can dry out.
  • Do not add too much liquid. The meat releases its own juices as it cooks.
  • Trim large pieces of fat before cooking. Fat does not break down in a slow cooker the way it does in a grill.
  • Slice or shred against the grain. This shortens the muscle fibers and makes the meat more tender.
  • Let the meat rest before shredding so the juices stay inside.

Common Mistakes To Avoid

One big mistake is cooking on high for too short a time. London broil needs hours of low heat to become tender. Another mistake is adding salt at the end only. Seasoning early gives the meat better flavor throughout.

Some people also cut the meat with the grain. That leaves long, chewy strands. Always cut across the grain for the softest bite.

Serving Ideas

Shredded london broil is great in many dishes. Try it on crusty rolls with melted cheese for hot sandwiches. Pile it on nachos or tacos. Mix it into pasta or rice bowls. You can also serve it over mashed potatoes with the gravy spooned on top.

Leftovers keep in the fridge for up to 4 days. Store the meat in its juices so it stays moist. You can also freeze it for up to 3 months.

Final Thoughts

Cooking london broil in a crock pot is one of the easiest ways to turn a cheap, tough cut into a tender meal. The slow cooker does most of the work while you go about your day. With the right seasonings and enough time, you will get beef that shreds with a fork and tastes great in many meals. Try this method once, and it may become your go-to way to cook london broil.

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