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Slow Cooker London Broil
February 17, 2007

I had a cut of london broil in my freezer, and I have been eyeing this recipe for some time. Grilling the meat was out of the question since it is February and the dead of winter here. And that is the only way I have ever made london broil. I was attracted to this recipe because of the different ingredients used. So I figured I'd give this a try. I used low sodium tomato soup and low fat cream of mushroom soup, 2 splashes of Worcester sauce, 1 splash of wine as reviewers suggested. Also added only 1/3 of the onion soup mix and sliced baby portabellas, a chopped onion and carrots. The appearance, texture and aroma was not appetizing. My husband came in after it had been on for 7 hours and said "gee usually when I come home and your cooking it smells so GOOD what happened"? Yikes! I made mashed potatos as so many others suggested to serve this with and reluctantly we dug in. It was EXCELLENT. Wow. We were both so impressed and decided to add this to our regular rotation. The meat comes out very much like pot roast with a steak flavor, and the gravy, no matter what you think about it as it's cooking, it comes out so flavorful and tasty you will be tempted to just dunk some bread in it. Great recipe, and I recommend listen to others here and reducing the sodium content, adding veggies, it still is excellent.

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