Name: Slow Cooker London Broil Recipe
Ingredients: London Broil (2-3 lbs): This is the star of the show. London Broil is a lean cut of beef, typically from the flank or top round. It’s known for its robust beefy flavor but can be tough if not cooked properly. Slow cooking is the perfect method to break down those tougher fibers and create incredibly tender results. When selecting your London Broil, look for a piece that is about 1-1.5 inches thick and has good marbling (flecks of fat within the lean meat). Marbling contributes to both flavor and moisture. If you can’t find London Broil, flank steak or top round roast can be used as substitutes, although cooking times may need slight adjustments.; Soy Sauce (½ cup): Soy sauce is the foundation of our marinade, providing a salty, umami-rich base. It also aids in tenderizing the meat due to its enzymatic properties. Use low-sodium soy sauce if you are watching your salt intake, as the marinade already contains other salty ingredients. For a gluten-free option, use tamari or coconut aminos.; Worcestershire Sauce (¼ cup): Worcestershire sauce is a flavor powerhouse, adding a complex blend of savory, tangy, and slightly sweet notes. It deepens the overall flavor profile of the marinade and complements the soy sauce beautifully. Don’t skip this ingredient; it truly elevates the dish.; Olive Oil (¼ cup): Olive oil serves multiple purposes in the marinade. Firstly, it helps to emulsify the marinade, allowing the flavors to blend together seamlessly. Secondly, it coats the London Broil, helping the marinade adhere better and preventing the meat from drying out during the slow cooking process. Extra virgin olive oil is preferred for its richer flavor, but regular olive oil or even vegetable oil can be used.; Red Wine Vinegar (¼ cup): Red wine vinegar introduces a crucial element of acidity to the marinade. Acidity is key to tenderizing tougher cuts of meat like London Broil. It breaks down muscle fibers, resulting in a more tender and palatable final product. Red wine vinegar also adds a bright, tangy counterpoint to the richness of the other marinade ingredients. If you don’t have red wine vinegar, apple cider vinegar or balsamic vinegar can be used as substitutes, although they will slightly alter the flavor profile.; Garlic (4 cloves, minced): Garlic is a fundamental flavor enhancer in countless cuisines, and it’s no different here. Freshly minced garlic adds a pungent, aromatic depth to the marinade. The garlic flavor infuses into the London Broil during the slow cooking process, creating a savory and irresistible taste. For a stronger garlic flavor, you can use more cloves. Alternatively, you can use garlic powder if you don’t have fresh garlic on hand (about 1 teaspoon of garlic powder is equivalent to 1 clove of fresh garlic).; Dijon Mustard (2 tablespoons): Dijon mustard adds a subtle tang and a bit of spice to the marinade. It also acts as an emulsifier, helping to bind the marinade ingredients together. Dijon mustard has a more complex and pronounced flavor than yellow mustard, making it a better choice for this recipe. If you don’t have Dijon mustard, stone-ground mustard can be used as a substitute.; Dried Oregano (1 teaspoon): Dried oregano adds a warm, slightly peppery, and herbaceous note to the marinade. It complements the other savory flavors and adds a touch of Mediterranean flair. If you prefer, you can substitute other dried herbs like thyme, rosemary, or Italian seasoning. Fresh oregano can also be used, just double the amount (2 teaspoons fresh oregano).; Dried Basil (1 teaspoon): Dried basil provides a sweet, slightly peppery, and aromatic flavor that pairs beautifully with beef and garlic. It adds another layer of complexity to the marinade and enhances the overall flavor profile. Similar to oregano, you can substitute other dried herbs or use fresh basil (again, double the amount).; Black Pepper (1 teaspoon, freshly ground): Freshly ground black pepper adds a pungent, aromatic spice that is essential for balancing the flavors in the marinade. Freshly ground pepper has a brighter and more intense flavor than pre-ground pepper. Adjust the amount of pepper to your preference.; Optional: Red Pepper Flakes (½ teaspoon): For those who like a little heat, red pepper flakes add a subtle kick to the marinade. They provide a gentle warmth that complements the other flavors without being overpowering. Adjust the amount of red pepper flakes to your spice preference, or omit them entirely if you prefer a milder flavor.

Ingredients

London Broil (2-3 lbs): This is the star of the show. London Broil is a lean cut of beef, typically from the flank or top round. It’s known for its robust beefy flavor but can be tough if not cooked properly. Slow cooking is the perfect method to break down those tougher fibers and create incredibly tender results. When selecting your London Broil, look for a piece that is about 1-1.5 inches thick and has good marbling (flecks of fat within the lean meat). Marbling contributes to both flavor and moisture. If you can’t find London Broil, flank steak or top round roast can be used as substitutes, although cooking times may need slight adjustments.

Soy Sauce (½ cup): Soy sauce is the foundation of our marinade, providing a salty, umami-rich base. It also aids in tenderizing the meat due to its enzymatic properties. Use low-sodium soy sauce if you are watching your salt intake, as the marinade already contains other salty ingredients. For a gluten-free option, use tamari or coconut aminos.

Worcestershire Sauce (¼ cup): Worcestershire sauce is a flavor powerhouse, adding a complex blend of savory, tangy, and slightly sweet notes. It deepens the overall flavor profile of the marinade and complements the soy sauce beautifully. Don’t skip this ingredient; it truly elevates the dish.

Olive Oil (¼ cup): Olive oil serves multiple purposes in the marinade. Firstly, it helps to emulsify the marinade, allowing the flavors to blend together seamlessly. Secondly, it coats the London Broil, helping the marinade adhere better and preventing the meat from drying out during the slow cooking process. Extra virgin olive oil is preferred for its richer flavor, but regular olive oil or even vegetable oil can be used.

Red Wine Vinegar (¼ cup): Red wine vinegar introduces a crucial element of acidity to the marinade. Acidity is key to tenderizing tougher cuts of meat like London Broil. It breaks down muscle fibers, resulting in a more tender and palatable final product. Red wine vinegar also adds a bright, tangy counterpoint to the richness of the other marinade ingredients. If you don’t have red wine vinegar, apple cider vinegar or balsamic vinegar can be used as substitutes, although they will slightly alter the flavor profile.

Garlic (4 cloves, minced): Garlic is a fundamental flavor enhancer in countless cuisines, and it’s no different here. Freshly minced garlic adds a pungent, aromatic depth to the marinade. The garlic flavor infuses into the London Broil during the slow cooking process, creating a savory and irresistible taste. For a stronger garlic flavor, you can use more cloves. Alternatively, you can use garlic powder if you don’t have fresh garlic on hand (about 1 teaspoon of garlic powder is equivalent to 1 clove of fresh garlic).

Dijon Mustard (2 tablespoons): Dijon mustard adds a subtle tang and a bit of spice to the marinade. It also acts as an emulsifier, helping to bind the marinade ingredients together. Dijon mustard has a more complex and pronounced flavor than yellow mustard, making it a better choice for this recipe. If you don’t have Dijon mustard, stone-ground mustard can be used as a substitute.

Dried Oregano (1 teaspoon): Dried oregano adds a warm, slightly peppery, and herbaceous note to the marinade. It complements the other savory flavors and adds a touch of Mediterranean flair. If you prefer, you can substitute other dried herbs like thyme, rosemary, or Italian seasoning. Fresh oregano can also be used, just double the amount (2 teaspoons fresh oregano).

Dried Basil (1 teaspoon): Dried basil provides a sweet, slightly peppery, and aromatic flavor that pairs beautifully with beef and garlic. It adds another layer of complexity to the marinade and enhances the overall flavor profile. Similar to oregano, you can substitute other dried herbs or use fresh basil (again, double the amount).

Black Pepper (1 teaspoon, freshly ground): Freshly ground black pepper adds a pungent, aromatic spice that is essential for balancing the flavors in the marinade. Freshly ground pepper has a brighter and more intense flavor than pre-ground pepper. Adjust the amount of pepper to your preference.

Optional: Red Pepper Flakes (½ teaspoon): For those who like a little heat, red pepper flakes add a subtle kick to the marinade. They provide a gentle warmth that complements the other flavors without being overpowering. Adjust the amount of red pepper flakes to your spice preference, or omit them entirely if you prefer a milder flavor.

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Instructions

Prepare the Marinade: In a medium-sized bowl, whisk together the soy sauce, Worcestershire sauce, olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, dried basil, black pepper, and red pepper flakes (if using). Ensure all ingredients are well combined and the marinade is emulsified. Tip: Whisking vigorously helps to blend the oil and vinegar together, creating a more cohesive marinade.

Marinate the London Broil: Place the London Broil in a gallon-sized resealable plastic bag or a shallow dish. Pour the marinade over the beef, ensuring it is evenly coated. If using a bag, remove as much air as possible before sealing. If using a dish, turn the London Broil to coat both sides thoroughly. Tip: Marinating in a bag allows for better contact between the meat and marinade. You can also use a vacuum-seal bag for even better marinade penetration.

Refrigerate and Marinate: Place the bag or dish with the marinated London Broil in the refrigerator. Marinate for at least 4 hours, or ideally overnight for maximum flavor and tenderness. The longer the marinating time, the more flavorful and tender the beef will become. Tip: For optimal results, marinate for 12-24 hours. If you are short on time, even 4 hours of marinating will make a significant difference.

Sear the London Broil (Optional but Recommended): While this step is optional, searing the London Broil before slow cooking adds a beautiful crust and deepens the flavor. Remove the London Broil from the marinade and pat it dry with paper towels. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Sear the London Broil on all sides for 2-3 minutes per side, until nicely browned. Tip: Searing locks in the juices and adds a rich, caramelized flavor to the beef. Don’t overcrowd the pan; sear in batches if necessary to ensure proper browning.

Slow Cook the London Broil: Transfer the seared (or unseared) London Broil to your slow cooker. Pour the remaining marinade over the beef. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the London Broil is fork-tender. Cooking times may vary slightly depending on your slow cooker and the thickness of the London Broil. Tip: For the most tender results, cook on low for a longer duration. The beef should easily shred with a fork when it’s done.

Check for Doneness: To check for doneness, use a fork to gently pull apart the London Broil. It should shred easily and be very tender. If it’s still tough, continue cooking for another 30-60 minutes. You can also use a meat thermometer to check the internal temperature. For well-done London Broil, aim for an internal temperature of 160°F (71°C). However, because it’s slow-cooked, it will be tender even at this temperature. For a slightly less well-done result (but still safe and tender in a slow cooker), you could aim for 145°F (63°C) for medium-rare, but London Broil is often best cooked to well-done in a slow cooker for maximum tenderness. Tip: Slow cooking breaks down connective tissue, making London Broil incredibly tender even when cooked to well-done. Don’t worry about it drying out.

Shred or Slice and Serve: Once the London Broil is cooked to your desired tenderness, remove it from the slow cooker and let it rest for 10 minutes before shredding or slicing against the grain. Resting allows the juices to redistribute throughout the meat, resulting in a more flavorful and moist final product. Tip: Slicing against the grain is crucial for tender London Broil. Identify the direction of the muscle fibers and slice perpendicular to them.

Serve and Enjoy: Serve your Slow Cooker London Broil hot with your favorite sides. The flavorful cooking liquid in the slow cooker can be reduced slightly on the stovetop to create a delicious sauce to drizzle over the shredded or sliced beef. Tip: To make a sauce, strain the cooking liquid into a saucepan. Bring to a simmer over medium heat and cook until slightly reduced and thickened. You can also whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) for a thicker sauce.

Nutrition

Serving Size: one normal portion
Calories: 250-300
Sugar: 2-4 grams
Sodium: 500-700 mg
Fat: 10-15 grams
Saturated Fat: 3-5 grams
Carbohydrates: 5-7 grams
Fiber: 0-1 gram
Protein: 30-35 grams
Cholesterol: 80-90 mg