London broil is often thought of as a classic yet tricky cut to get just right. By enlisting the help of a trusty slow cooker, though, you can transform this lean, beefy cut into a tender, flavorful meal with minimal effort. This recipe calls on fragrant rosemary and garlic to bring out wonderfully rich notes in the beef while allowing the slow cooker to do the heavy lifting.
Ingredients
- 2 pounds London broil (top round steak)
- 1 tablespoon olive oil (for searing)
- 3 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup beef broth (or stock)
- ½ cup dry red wine (optional, but adds depth)
- 1 tablespoon Worcestershire sauce
- 1 onion, sliced
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
Instructions
First, pat the London broil dry with paper towels to help it brown more effectively. Generously season the beef with salt, pepper, rosemary, and minced garlic. In a large skillet, heat the olive oil over medium-high heat. Sear the steak on both sides until it develops a lovely brown crust—about 2 to 3 minutes on each side. This quick step will lock in flavor.
Transfer the seared beef into your slow cooker. Add sliced onion, carrots, and celery around the meat so that all the flavors meld together. In a small bowl, mix the beef broth, red wine (if using), and Worcestershire sauce. Pour this mixture over the steak and vegetables.
Cover the slow cooker and set it to low heat. Cook for about 6 to 8 hours, or until the meat is fork-tender. For the best results, resist the urge to lift the lid too often, as it will release the precious heat needed to break down the meat. Once it’s done, carefully remove the beef and slice it against the grain. Ladle the aromatic gravy over the slices or serve it alongside for dipping.
This recipe is fantastic for feeding a crowd or simply providing leftovers that taste even better the next day. Anyone looking for an easy, comforting, and protein-rich dinner will appreciate how hands-off this method is. The red wine adds sophisticated depth, but you can swap it out for extra beef broth if you prefer. Feel free to toss in mushrooms or red bell peppers for extra flavor and nutrition.
When you let the slow cooker work its magic, you end up with a fork-tender main course that pairs beautifully with mashed potatoes, polenta, or crusty bread. It’s a surefire crowd-pleaser that tastes like hours of fuss—when really, the slow cooker does all the heavy lifting.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
