Unlock the secret to an incredibly tender and flavorful London Broil with this simple crock pot recipe. With only ten minutes of active preparation, your slow cooker transforms a lean cut of beef into a succulent roast, bathed in its own rich au jus. This hands-off method ensures a perfect meal that’s ready to enjoy after a day of slow cooking. Whether served alongside classic sides like creamy mashed potatoes or rice, or piled high in a sandwich with the flavorful au jus for dipping, this dish promises a delightful dining experience with minimal fuss. Embrace the magic of slow cooking and savor a melt-in-your-mouth London Broil that tastes like you spent hours slaving over it.

This incredibly fork-tender roast is designed for convenience, allowing you to start it in the morning and largely forget about it until dinner time. The slow cooking process tenderizes the meat beautifully, creating its own flavorful au jus. You can serve it directly with these natural drippings for an authentic taste, or easily transform the juices into a rich gravy just before serving. Should you find yourself with leftovers – a rare but delightful occurrence – this London Broil is incredibly versatile. Consider using the tender beef in a delicious leftover London broil recipe like a hearty stir-fry or savory sandwiches.

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Essential Ingredients for Tender Crock Pot London Broil

• London Broil Roast: While traditionally a method of preparation (marinating and grilling), “London broil” now commonly refers to a specific cut of beef. It’s typically a lean cut like top round or flank steak, known for its robust flavor and suitability for slow cooking. The slow cooking process tenderizes these leaner cuts beautifully, eliminating the need for lengthy marination and ensuring the meat remains juicy and doesn’t dry out. This method leverages the natural moisture and flavors within the crock pot for optimal results.
• Salt & Pepper: Essential for foundational seasoning. These humble spices enhance the beef’s natural flavor, creating a well-balanced taste profile that forms the base of the au jus. Adjust quantities to your personal preference.
• Fresh Garlic: Sliced fresh garlic cloves are strategically inserted into slits in the roast. This technique ensures maximum garlic flavor infuses deep into the meat as it slow-cooks, providing an aromatic depth that powdered garlic simply cannot match.
• Onion: Yellow onions are my preferred choice for their balanced sweetness and sharpness, which mellow beautifully during slow cooking to complement the beef. Sweet Vidalia onions can also be used for a slightly milder, sweeter profile, adding another layer of aromatic goodness to the broth.
• Soy Sauce or Tamari: I typically opt for tamari in most recipes because of its richer, less salty taste and longer fermentation process, which imparts more umami flavor. However, regular soy sauce works perfectly fine. If following a gluten-free diet, ensure you choose a gluten-free soy sauce or tamari. This ingredient adds a savory, complex depth to the au jus.
• Water: The liquid base for the slow cooking process, it combines with the beef juices, onions, garlic, and soy sauce to create the flavorful au jus. It also helps to keep the roast moist and tender throughout the long cooking time.

Refer to the recipe card below for precise quantities and detailed instructions.

Step-by-Step Guide: How to Prepare Crock Pot London Broil

Begin by generously seasoning your London broil roast on both sides with salt and freshly ground black pepper. Don’t be shy; this initial seasoning is crucial for building a flavorful crust and enhancing the overall taste of the beef.

Next, using a sharp knife, carefully cut several small slits into one side of the seasoned roast. These slits serve as pockets for flavor. Insert thin slices of fresh garlic into each slit, pushing them gently into the meat. This infuses the roast with deep garlic notes as it cooks, ensuring every bite is aromatic and delicious.

Arrange approximately half of your sliced yellow onions evenly across the bottom of your crock pot. These onions will form a flavorful bed for the roast, helping to lift it slightly from the liquid and ensuring even cooking while imparting their sweet, savory notes to the au jus.

Carefully place the seasoned London broil roast on top of the onion bed in the crock pot. Pour the water and soy sauce (or tamari) over the roast. Finally, scatter the remaining sliced onions over the top of the roast. This layering ensures all ingredients contribute to the rich flavor profile as the beef slowly cooks.

Cover your crock pot tightly with its lid. Cook the London broil on the “low” setting for approximately 8-10 hours. The exact cooking time may vary depending on your specific slow cooker and the size of your roast (refer to our cooking time tips below for more details). Once the roast is cooked through and fork-tender, carefully remove it from the crock pot and place it on a clean cutting board or serving platter. Allow the roast to rest until its internal temperature cools to about 120ºF before slicing. This resting period is crucial for the juices to redistribute, ensuring a maximally tender and juicy result. (See our detailed slicing tips further down for the best cutting technique).

You have two delicious options for serving your London Broil. You can serve it ‘au jus’, directly with the flavorful juices from the crock pot, which creates a lighter, more authentic taste. Alternatively, you can easily prepare a rich gravy if you prefer a thicker sauce.

To make a delicious gravy, first, create a smooth slurry by mixing equal amounts of cornstarch and cool water in a small bowl until no lumps remain. Next, carefully pour the flavorful drippings from the crockpot into a saucepan. Bring the drippings to a gentle simmer over medium heat. Gradually whisk in the cornstarch mixture, ensuring it incorporates smoothly. Continue to cook, stirring frequently, until the gravy thickens to your desired consistency. This simple step elevates the natural juices into a velvety, rich sauce perfect for coating your tender beef.

Optimal Cooking Time & Crock Pot Performance Tips

One of the most appealing aspects of this crock pot London broil recipe is its incredible convenience. With less than 10 minutes of initial prep time, you can set it and forget it, allowing your slow cooker to do all the heavy lifting. This makes it an ideal meal for busy weeknights or lazy weekends, delivering a delicious dinner with minimal effort. Even if you opt to make a gravy from the succulent juices, that step only adds about 5 minutes of active cooking, keeping your overall effort extremely low. The roast is equally perfect served simply au jus, highlighting its natural flavors.

It’s important to remember that not all crock pots are created equal. Cooking times can vary significantly based on a combination of factors, including the size of your slow cooker, the specific weight and thickness of your roast, and even the brand or model of your appliance. A larger crock pot generally cooks at a higher temperature, even on the “low” setting, due to a greater surface area for heat distribution and potentially a larger heating element. Therefore, a 2-pound roast in a 6-quart crock pot will cook differently than the same roast in a 3-quart model.

If you desire a specific degree of doneness – perhaps a firmer roast that slices cleanly without shredding, or if you plan to use leftover strips for a dish like our popular beef and broccoli stir-fry – an 8-10 hour cooking time on low might be too long for your particular slow cooker. While slow cooking at a low temperature for an extended period almost guarantees a tender, shreddable result, some roasts can reach this stage earlier. For a more firm, sliceable roast, I recommend checking the meat’s tenderness earlier in the process, starting around 5-6 hours. This allows you to monitor its progress and remove it when it reaches your preferred level of doneness. An 8-10 hour cook time will typically yield a very well-done roast that is incredibly tender and prone to shredding, perfect for pulled beef sandwiches.

For those with an Instant Pot, you can utilize its slow cooker function for this recipe. However, be aware that Instant Pots typically heat only from the bottom, unlike traditional crock pots which heat from all sides. This difference in heat distribution might subtly affect cooking consistency, so monitoring is still key. If you don’t have a slow cooker or prefer an oven method, this London Broil recipe can also be prepared in a covered Dutch oven. Cook it in a slow oven at 250ºF (120ºC) for 2-3 hours, checking for desired tenderness after two hours. This provides a wonderfully tender roast with a similar hands-off approach.

Expert Slicing Tips for London Broil

1. Rest the Meat for Maximum Juiciness: This is perhaps the most crucial step for a tender, juicy result. After removing the London broil from the slow cooker, place it on a carving board and let it rest undisturbed. The science behind why resting meat is important is fascinating: as meat cooks, muscle fibers contract and push juices to the center. Resting allows these fibers to relax and the juices to redistribute evenly throughout the roast. Serious Eats suggests an optimal internal temperature of around 120ºF (49ºC) after resting for the best results, ensuring every slice is moist and flavorful.
2. Utilize the Right Knife: A sharp knife is your best friend when carving any roast. A well-honed chef’s knife or, even better, a dedicated carving knife will make clean, precise cuts. For incredibly tender meats, a serrated knife can also be highly effective, as its saw-like edge grips and slices without tearing the delicate fibers. My personal favorite, an old Quikut multipurpose knife with a white plastic handle passed down from my grandmother, demonstrates that sometimes the simplest, well-loved tools are the best. Both my grandmothers owned one, which speaks to their enduring utility!
3. Slicing Leftovers: If you plan to use any leftover London broil in dishes like a stir-fry or for thin sandwiches, it’s often best to slice it when cold. Extremely tender, slow-cooked meat tends to shred easily when hot. Slicing it cold allows the muscle fibers to firm up, making it much easier to achieve neat, consistent slices or strips. Always leave the leftover roast unsliced in the refrigerator and only slice it just before you’re ready to prepare your next meal to maintain its integrity and moisture.

Substitutions and Dietary Adjustments

• Gluten-Free Option: This recipe is naturally gluten-free with one simple adjustment. To ensure it meets strict gluten-free dietary requirements, make sure to use a certified gluten-free soy sauce or opt for tamari, which is typically gluten-free (always check the label). All other ingredients, as listed, are naturally free of gluten.
• Onion Varieties: While yellow onions are recommended for their balanced flavor, you can certainly experiment with other types. Sweet Vidalia onions offer a milder, sweeter profile, which will result in a slightly sweeter au jus. Red onions could be used for a more pungent flavor and vibrant color, though they may also impart a stronger taste to the sauce.
• Garlic Alternatives: If fresh garlic isn’t available, you can substitute with garlic powder. However, for the best flavor infusion, fresh garlic cloves are highly recommended. If using powder, start with ½ teaspoon and adjust to taste, mixing it directly with the salt and pepper before seasoning the roast.

Storage and Freezing Instructions

Crock Pot London Broil is exceptional as leftovers, especially when served with its flavorful au jus for dipping. To properly store leftovers, allow the roast to cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to four days, retaining its tender texture and rich flavor.

A key tip for storing leftover roast is to **avoid slicing the meat before refrigeration**. The highly tender nature of slow-cooked London Broil means it can shred easily when hot, making clean slices challenging. More importantly, an unsliced roast will retain significantly more moisture during storage compared to a sliced roast. This preserves its juiciness and flavor, ensuring a better experience when reheating or preparing it for another meal. When you’re ready to use it, slicing the cold roast will be much easier and yield neater results, especially if you plan to use it in a stir-fry or sandwiches.

While my family rarely leaves enough slow cooker London Broil to freeze, it is an excellent option for long-term storage. If properly prepared, it will maintain its delicious texture and flavor for up to 3 months in the freezer. For optimal preservation, ensure the cooked and cooled roast (preferably unsliced) is placed in an airtight container or, ideally, vacuum-sealed. When ready to enjoy, thaw the roast overnight in the refrigerator before reheating gently. Reheat with a little extra au jus or broth to prevent drying out.

Perfect Pairings: What to Serve with London Broil Au Jus

When I prepare London Broil in the crock pot with its savory au jus, I love to complement its rich flavor with comforting and simple side dishes. Creamy mashed potatoes or fluffy white rice are ideal for soaking up every drop of that delicious au jus. To round out the meal, a fresh, vibrant green vegetable adds a touch of color and essential nutrients. Here are some of my favorite sides that pair wonderfully with this tender beef roast:

Recipe Card: Crockpot London Broil with Au Jus

Crockpot London Broil with Au Jus

4.18 from 174 votes

This succulent, tender crock pot London broil with au jus is slow-cooked to perfection and only takes ten minutes prep. Cooked low and slow, the roast is perfect as is with rice or potatoes, but it also makes a delicious sandwich with au jus for dipping.

AuthorAuthor: Mary Ann

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Prep Time 10 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 10 minutes mins

Course Main Dish

Cuisine American

Servings 6 servings

Calories: 207 cal

Ingredients

  

• 2 pounds London broil roast (top round or flank steak)
• Salt and freshly ground black pepper, to taste
• 1 clove fresh garlic, sliced
• 1 large yellow onion, sliced
• ¾ cup water
• 3 tablespoons soy sauce or tamari (use GF for gluten-free)

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Instructions

• Season 2 pounds London broil generously with salt and pepper on both sides, to your preference.
• Carefully slice 1 large onion into thin rings and 1 clove of fresh garlic into thin slivers.
• Using a sharp knife, make small slits evenly spaced across one side of the roast and insert the garlic slices into each slit for deep flavor infusion.
• Layer about half of the sliced onion at the bottom of your crock-pot, creating a bed. Place the seasoned roast directly on top of these onions. Pour the ¾ cup water and 3 tablespoons soy sauce or tamari over the roast. Finally, arrange the remaining onion slices evenly over the top of the roast.
• Cover the crock-pot and cook on the “low” setting for approximately 8-10 hours. Be aware that cooking times can vary with individual crock pots and roast sizes (please refer to the “Optimal Cooking Time Tips” section for more details).
• Once the roast is incredibly tender and ready to serve, carefully remove it from the crock pot and place it on a clean carving board or serving platter. Allow it to rest until its internal temperature cools to about 120°F (49°C) before slicing. This resting period is crucial for optimal juiciness and tenderness.
• Serve the sliced London broil with the natural juices (au jus) from the crock pot, or prepare a rich gravy if desired.
• To make gravy: In a small bowl, blend 2 tablespoons of cornstarch with 2 tablespoons of cool water until you form a completely smooth paste (this is called a slurry). Pour the flavorful drippings from the crockpot into a saucepan and bring to a gentle simmer over medium heat. Gradually whisk in the cornstarch mixture until smooth. Continue cooking at a simmer, stirring frequently, until the gravy has thickened to your desired consistency.

Notes

1. For Slicing: Always ensure your carving knife is very sharp, or use a good quality serrated knife, especially for such tender roasts.
2. Slicing Leftovers: Very tender slow-cooked meat holds its shape much better if sliced when cold. If you plan to use leftovers for dishes like stir-fry, keep the roast unsliced and refrigerate. Slice it only when cold, just before preparing your next meal.
3. Gravy Tip: When making the cornstarch slurry for gravy, always use cool water. Hot water can cause the cornstarch to clump.
4. Gluten-Free: If you’re following a gluten-free diet, double-check that you use a certified gluten-free soy sauce or tamari. The rest of the ingredients in this recipe are naturally gluten-free.
5. Leftover Inspiration: Don’t let any delicious leftovers go to waste! Our popular Beef and Broccoli Stir-fry recipe is a fantastic way to repurpose this tender London Broil.

Nutrition per serving

Calories: 207 calCarbohydrates: 2 gProtein: 35 gFat: 5 gSodium: 511 mg

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