Easy Crockpot London Broil

This easy crockpot London broil (only 10 minute prep time) is tender and delicious! It can be started in the morning and ignored all day until you are ready to eat. If you'd like gravy, prepare it with the drippings just before serving, or use the drippings for an au jus for dipping. If you have leftovers, try this delicious leftover London broil recipe!

Jump to:

• 🥩 What is London broil?
• ⏲️ Time needed & crockpot cooking time tips
• 🥘 Ingredients
• 🌾 Adaptations for dietary restrictions
• 📋 Instructions
• 🔪 Slicing tips
• 🥗 Try Crockpot London Broil with these sides
• 🗂️ Use leftovers in these recipes
• 📖 Recipe
• 📌 Pin this recipe

🥩 What is London broil?

Traditionally London broil was a preparation method involving marinating and grilling or broiling but has come to refer to a cut of meat. London broil is a lean cut of beef, making it a great option for slow cooking to retain juices and prevent drying out. The cut of meat labeled as London broil is typically top round or flank steak, which are both rear cuts.

Slow cooking London broil eliminates the need for marinating since the roast is cooking in its own juices for an extended period of time.

⏲️ Time needed & crockpot cooking time tips

The thing I love most about this recipe is that you can get it started with under 10 minutes prep time, and it requires no work to get it ready to serve at dinner time. If you want to make a gravy with the juices, plan for about 5 minutes (but it's perfect if you choose to just serve it au jus).

Note that crockpots all cook at different rates based on the combination of the size of the crockpot, the weight of the roast, and sometimes even just the brand of the cooker.

The larger the crockpot, the hotter it tends to cook, so you will need to adjust the cooking time based on your crockpot and the size roast you buy. If you have a 6-quart crockpot and use a 2-pound roast, you will have an entirely different cooking time than if you have a 3-quart crockpot and a 2-pound roast.

If you want a specific degree of doneness (for example, if you want to be able to slice without any shredding or be able to use strips of leftover meat in our popular beef and broccoli stirfry), 8-10 hours on low might be too long in your particular crockpot.

I have yet to encounter meat that doesn't eventually shred if it is cooked long enough at low temperature, so you may need to check it earlier in the process (starting at 5-6 hours) to get the correct degree of doneness if you want a more firm roast. 8-10 hours will result in a well-done roast that tends to shred.

🥘 Ingredients

• London broil roast
• salt and pepper
• fresh garlic
• onion
• water
• soy sauce

🌾 Adaptations for dietary restrictions

Gluten-free. Make sure to use a gluten-free soy sauce if you are following a gluten-free diet. Otherwise, this recipe is gluten-free.

📋 Instructions

Season the London broil with salt and pepper, then make small slits in the roast and insert the garlic clove slices.

Place about half of the sliced onion in the bottom of the crockpot and put the roast on top of the onions. Top the roast with the remaining ingredients except for onion. Arrange the remaining onion slices on top of the roast.

Cover and cook on low for about 8-10 hours (time varies with individual crockpots, see notes above about cooking time). When the roast is tender and ready to serve, place on a serving platter. Let roast rest until internal temperature is about 120ºF before slicing (see slicing tips below).

You may serve it au jus (in its own juices) or make a gravy if desired.

For gravy, mix equal amounts of cornstarch and cool water to form a smooth paste. Pour the drippings from the crockpot into a saucepan and add the cornstarch mixture, whisking until smooth. Continue cooking at a simmer, stirring frequently, until thickened.

🔪 Slicing tips

1. Rest the meat before slicing for the most tender, juicy result. The Food Lab at Serious Eats gives you insight into the science behind why resting meat is important, so I won't try to go in-depth here. Suffice it to say that it's more about cooling the meat (according to Serious Eats, 120ºF is the optimal internal temperature) enough to allow the juices to redistribute among the relaxing muscle fibers of the roast.
2. Make sure your knife is sharp, and/or use a serrated knife. My favorite carving knife is an old Quikut multipurpose knife with a white plastic handle that was passed down from my grandmother. I'm sure real chefs would cringe reading this, but it is what it is. I'm pretty sure the knife was a bank or grocery store offer back in the 70s, because both of my grandmothers had them. One side is great for slicing roasts and the other is advertised on the cardboard blade sleeve as perfect for... chopping down trees. 😂
3. Very tender meat holds its shape better if it is sliced when cold, so to use leftovers in stirfry, make sure you leave the leftover roast unsliced and slice it when it is cold just before preparing the stirfry.

🗂️ Use leftovers in these recipes

📖 Recipe

📌 Pin this recipe