This easy crockpot London broil recipe is tender and delicious! It can be started with just 10 minutes prep 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.
Make small slits in the roast and insert slices of garlic cloves.
Place about half of the sliced onion in the crock-pot and put roast on top of onions. Top roast with the remaining ingredients except 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).
When roast is tender and ready to serve, place on a serving platter. Let rest until internal temperature is about 120°F before slicing.
Serve with the juices or make a gravy if desired.
To make gravy, blend 2 tablespoons cornstarch with 2 tablespoons of cold water. Form a smooth paste. Pour drippings from crockpot pan into a saucepan and add cornstarch mixture, whisking until smooth. Continue cooking at a simmer, stirring frequently, until thickened.
For slicing, make sure your knife is sharp, and/or use a serrated knife.
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.
For gravy, be sure to use cool water when mixing the cornstarch slurry.
Make sure to use a gluten-free soy sauce if you are following a gluten-free diet. Otherwise, this recipe is gluten-free.