Slow Cooker London Broil

Looking for a simple recipe? This Slow Cooker London Broil is just what you need! It comes out tender and juicy!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 8

Total Time 8 20

Servings servings

Calories 463kcal

Author Danielle Wolter

Equipment

1 Slow cooker

Ingredients

3-4 pounds London Broil
2 tsp salt
½ tsp pepper
1 tbsp cooking oil
½ cup red wine
½ cup brandy
2 whole shallots sliced
4 garlic cloves minced
2 tablespoon dijon mustard
3 sprigs fresh thyme
2 tbsp soy sauce
2 tsp instant coffee
2 tbsp brown sugar
2 whole carrots sliced
14 ounces red potatoes halved or quartered (depending on size)

Instructions

Heat the cooking oil in a skillet over medium high heat.
Season the london broil with salt and pepper and sear for about 1 minute on each side, until a brown crust is formed.
Remove from the skillet and place in the slow cooker insert.
Add the remaining ingredients (except carrots and potatoes).
Cook on low heat for 8-10 hours.
When 3 hours of cook time remain, add the carrots and potatoes. **for best results, lift the meat up and place the carrots and potatoes in the liquid, placing the meat back on top.
Use a large spoon to break up chunks of meat and serve with the carrots, potatoes, and cooking liquid.

Notes

1. The key to a succulent Slow Cooker London Broil is to choose a good cut of meat. Look for a well-marbled London broil steak that's about 1-inch thick. Avoid any cuts that are too lean or too thick.

2. Season the meat well. Be generous with the seasoning, as it will help to create a delicious flavor profile.

3. Sear the meat on all sides in a hot skillet before adding it to the slow cooker. This will help to lock in the flavors and create a wonderful crust on the outside of the meat.

4. Set your slow cooker to low and cook the London broil for 8-10 hours, or until it's cooked through. Resist the temptation to peek inside, as opening the lid will let out all of the precious heat.

5. Once the Slow Cooker London Broil is cooked through, let it rest for 10 minutes before slicing into it. This will allow all of the juices to redistribute, making for a juicier, more flavorful dish.

6. Don't cut the potatoes until you are ready to add them - otherwise, they turn brown.

7. For more flavorful results, salt the London broil and let it sit in the fridge, uncovered, overnight before cooking.

Nutrition