This London broil in the crock pot is a melt-in-your-mouth roast...cooked in a savory balsamic gravy all in the convenience of your slow cooker. It's the perfect weekday meal with it's easy prep time and its "set it and forget it" simplicity! Create a seemingly effortless dish with mouthwatering, fall apart results! Pair with mashed potatoes or cauliflower to make this a hearty recipe everyone can enjoy!
London Broil in the Crock Pot
This London Broil crock pot recipe is for those of you who purchased a London Broil cut of meat from the local grocery store and wondered what to do with it. Let me show you my favorite way to cook this lean cut of beef with little effort.
Traditionally, London Broil isn't a cut of meat, but a cooking technique for cooking tough cuts such as flank steak or top round steak. Slow cooking London broil helps relax the muscle fibers.
The traditional method is to marinate the roast, and then sear the meat like a steak and cut it against the grain in thin strips.
I think the best way to cook this piece of meat is until fall-apart tender, just like you would a slow cooker pot roast.
London Broils are a leaner and tougher cut of beef, which makes it hard to keep tender. This makes it a perfect choice for this slow cooking method... to keep it nice and tender in savory juices while it cooks!
How to make London broil fall apart tender
Fork-tender London Broil requires a long cooking time for best results. Let's first start by seasoning both side of the roast generously with salt and pepper.
Sear the London Broil:
If you have a slow cooker that has a sear function, go ahead and pre-heat that. If you do not have a slow cooker with a sear function, you can use a large cast iron pan or large skillet over medium-high heat or a dutch oven.
Now we can add in the butter and avocado oil and do a quick sear on both sides for 1-2 minutes to get a brown crust.
Now, with the London Broil roast in your slow cooker, add in the onion and the garlic on top of the meat. I love to use frozen diced onion for even easier prep time.
Making the Balsamic Sauce:
Some have said the balsamic sauce is so good they wished they had doubled it!
In a small bowl, mix together the remaining ingredients: beef broth, tomato paste, balsamic vinegar, brown sugar and Worcestershire.
Pour this mixture over the roast.
Cook in the slow cooker on low for 8-10 hours or high for 4 hours, or until the meat is fork tender. For an even quicker cook time, cut the roast into smaller pieces before slow cooking.
When finished, shred with two forks and serve with mashed potatoes, green beans, homemade bread or mashed cauliflower.
This crockpot London boil is a perfect make-ahead meal that will please the whole family!
Serving suggestions
- Steamed or roasted vegetables.
- Add baby red potatoes or baby carrots to the slow cooker with the roast.
- Noodles! The sauce would be amazing over egg noodles. You could even thicken it up with a cornstarch slurry.
- your favorite kind of rice.
- Keto Mashed Potatoes (cauliflower)
Like this easy keto friendly slow cooker recipe? Check out my delicious recipes for Crock Pot Pork Roast- Only 3 Ingredients, Cube Steak Recipe (Crockpot or Stove Top) or Crock Pot BBQ Chicken Thighs!
Crockpot London Broil with Balsamic Gravy
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Ingredients
- 3 Pound London Broil Roast
- kosher salt and pepper
- 2 Tablespoons Butter
- 1 Tablespoon avocado oil
- 1 Small onion, diced
- 2 Garlic cloves, minced
- ½ Cup Beef broth
- 2 Tablespoons Tomato paste
- 2 Tablespoons Balsamic vinegar
- 2 Tablespoons Brown sugar, use sugar free for keto
- 1 Tablespoon Worcestershire Sauce
Equipment
Instructions
- Season both sides of the London broil generously with salt and pepper.
Searing the London Broil:
- Using the sear function on your slow cooker or a large skillet over medium-high heat.
- Heat the slow cooker or the skillet and add in the butter and avocado oil.
- Sear the London Broil for a few minutes on each side, or until each side is browned.
- With the roast in the slow cooker, add in the onion and the garlic.
For the Balsamic Mixture:
- In a small bowl, mix together the beef broth, tomato paste, balsamic vinegar, brown sugar and Worcestershire. Pour the mixture over the roast.
- Cook in the slow cooker on low for 8 hours, or high for 4 hours.
- When finished, shred with two forks and serve with mashed potatoes or mashed cauliflower.
Notes
- 3 Lb London Broil Roast - This roast doesn't have much fat, a you could also use a chuck roast for a fattier option. Either are a good cut of meat. The amount of fat is just a personal preference.
- Use the remaining liquid left in the slow cooker to make a gravy. You can whisk in ½ teaspoon Xanthan gum for keto and bring the liquid to a boil or make a slurry with 1 tablespoon of corn starch and ¼ cup of water whisked together and added to the gravy, then brought to a boil to thicken.
- Make this slow cooker London broil in the Instant pot for a quicker cook time. Follow all of the steps using your instant pot instead of the slow cooker. Instead of cooking low and slow, pressure cook on high for 35 minutes, followed by a 10 minute natural pressure release. If the roast is not fork tender, cook under high pressure for 10 minutes more, followed by another 10 minute natural release.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Jolie says
Made this a few years ago and it was delicious. Just made it again tonight and just as great as the first time! Thank you for the recipe 🙂
Dana says
Love the gravy! A little bit of sweetness and with that balsamic, it’s wonderful.
Kristin says
So good! I don’t typically like the way London broil is traditionally cooked and this recipe was perfect. The only thing I did different was I added a cup of beef broth instead of a half cup. Can’t wait to make it again.
Chris Frank says
Just put this in the crock-pot. My house smells delicious!!! I can't wait to try it!!
Patti says
Can you use a rump roast or chuck roast?
Jennifer Banz says
Yep!
Judy S says
I made this last night but used a smaller London Broil. It absolutely melted into the liquid and was beyond delicious. I added a bit more onion, a portobello mushroom which I sliced and quickly sauteed to get some caramelization, a couple of handfuls of baby carrots and a splash of red wine. Just before serving I tossed in about 2 cups of baby spinach (I'm all about one pot, one bowl dinners so between the carrots & spinach I had my veggies!). I decided that rather than noodle I'd make Polenta with a bit of butter & Parmesan (my first time making Polenta but it won't be my last). When I tell you we were using our fingers to get every morsel out of the bowl I'm not lying! Thank you for an easy and delicious recipe. I don't eat red meat very often but this will definitely be on my fall/winter rotation from now on.
Kathy Wadsworth says
I made this and that sauce/gravy is so good! I wish I would have doubled the sauce ingredients. Definitely a keeper👍
Judith says
I followed this recipe almost to the tee. I didn't have avocado oil so i used olive oil. My husband loved it but wished it had more gravy. Will make it again only next time double the gravy.
Mary W says
Wow you should make this! The 2 things I did differently were that I marinated the beef overnight in teriyaki sauce and I didn't sear it. My husband loved it and said to make it again. 😄
Brian says
Excellent, quick, the meat did fall apart beautifully and super tasty! I used about a 2 pound london broil and followed the recipe fairly closely for the crock pot. I did not use butter and avacado oil but since I had just fried bacon I seared ours in some bacon grease and used salt, pepper and some mesquite seasoning too. It turned out great (8+ hours on Low) and we loved it with the cheesy potato dish, roasted corn and a nice flavored bread. Awesome recipe with a great result. This is a keeper for any roast if you want fall-apart
TENDER! So tasty and easy.
Beth says
I followed the recipe for the ingredients exactly with a very lean piece of frozen London broil. I used the Instant Pot for about 35 minutes on high and let it rest for about 10. When I opened the Instant Pot, I could tell it needed just a little bit more for it to fall apart. I cut it into 8ths and put it back on high for 7 more minutes. It was so good! The only thing I would change, for my personal preference, is to use a little less brown sugar. With the sweetness of the balsamic, it seemed a bit too sweet.
Casey says
This was amazing! And so easy! It will definitely be our go-to slow cooker recipe from now on.
Jacqueline Mendoza says
My family loved this recipe the first time I made it 2 weeks ago!! Today, I am substituting rump roast for London Broil. I hope it will turn out as good!! Thank you!!
Rhonda Walker says
Need this for my husband and he absolutely loved it well make it several times again
Joann says
If I sear the meat in a skillet should I pour the butter and oil used into my crock pot?
jenniferbanz says
I wouldn't
Carmen says
The butter and oil is used to sear it...so no if you did that already.
M. Bennett says
Loved it! It was moist and delicious. Everyone was happy. My only suggestion would be to wait a half an hour or so after shredding. The meat will absorb that lovely sauce even more. Will be making it often!
Karisa Levasseur says
About how long on the sear?
Carmen says
As soon as u see it browned on both sides
Jeff says
Do you what searing is?Its just to brown it.It finishes cooking in crock pot
Claudia Lamascolo says
I love the paste and avocado oil used in here, those two flavors must make this super tasty!
Allison says
Just pinned it because we will be making this over and over. Delish!
Jeff says
Will this recipe work for an instant pot?
jenniferbanz says
Yes! If you want to keep the roast whole, you will want to start with 35 minutes on high pressure and then a 10 minute natural pressure release.
Nina says
Thank you for this added info!
sarah holbrook says
Thank you, this is exactly what I was looking for!