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Johnny's Slow Cooker London Broil

Rated as 4.54 out of 5 Stars

"This recipe came from the desire to make a pot roast, but all I had on hand was a London broil. I made this on the fly, and it turned out great. My wife took the leftovers to work and everyone wanted the recipe. I hope you all like it."
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Ingredients

8 h 30 m servings 418 cals
Original recipe yields 6 servings

Directions

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  • Prep

  • Cook

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  1. Scatter sliced onion in the bottom of a slow cooker, then alternately layer carrots and potatoes.
  2. Heat oil in a large skillet over medium heat and season London broil with Creole seasoning. Sear beef in hot oil until well browned, 3 to 5 minutes per side. Transfer meat the slow cooker.
  3. Pour beef broth, cream of mushroom soup, and red wine into the skillet used to cook the beef and bring to a simmer. Scrape any brown bits from the bottom of the skillet with a spatula. Pour broth mixture over beef.
  4. Cook on Low for 8 to 10 hours or cook on High for 6 hours.

Footnotes

  • Cook's Note:
  • Make your own Creole seasoning: Combine 2 1/2 tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon ground black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried oregano, and 1 tablespoon dried thyme in a jar.
  • If the gravy is thin at the end, combine 2 tablespoons cornstarch plus 2 tablespoons cold water; mix well. Remove meat carefully and slowly stir cornstarch mixture into gravy, repeat until desired thickness is reached.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 418 calories; 18.7 g fat; 30.6 g carbohydrates; 27.8 g protein; 59 mg cholesterol; 796 mg sodium. Full nutrition

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Reviews

Read all reviews 44
  1. 54 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Although American butchers may label a cut of meat "London broil", the term does not refer to a specific cut of meat but to a method of preparation and cookery. The cut of meat traditionally use...

Most helpful critical review

Made this today but thought it was a bit too spicy hot. Good flavor but just too peppery hot. May try again but with half the amounts listed for the Creole seasoning. Even son, who loves spicy h...

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Although American butchers may label a cut of meat "London broil", the term does not refer to a specific cut of meat but to a method of preparation and cookery. The cut of meat traditionally use...

Great tender, fall-apart roast. The gravy is truly the gem of this recipe--it is the perfect thickness packed full of flavor. Instead of wine I used sherry because it was what I had on hand. Nex...

Sorry, I changed it up some but I did use this method to cook it. I used what I had on hand rather than making a trip to the store. I did not have beef broth or red wine. I used a 3# London broi...

Very delish!! Omitted wine and did add a couple extra potatoes. Nice on a cold day.

I always liked pot roast but had London Broil in the freezer and used this recipe. I don't think I will go back to pot roast again. Did not have creole seasoning so I used Cajun. Making it for 1...

Went downtown for a chuck roast to cook in the crock pot, and came back with a couple of London Broils since they were on sale. Found and followed this recipe of Johnny's along with making the h...

Making a London Broil like this was awesome! The only thing I did different was use Red Cooking Wine. I sliced up the meat and we ate it rolled up in tortillas.

Made just like the recipe... Brown onion Gravy is great! Lots of hot home made dinner rolls to slop it up with...YUM! ... Comfort food junkie! London Broil may not be the perfect choice for ...

Tastes great. Made as is. Very easy.